Entree: Singapore – Malay Singapore – Soto Ayam (Fragrant turmeric-poached chicken soup with shredded chicken, rice noodles, herbs, and boiled egg)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 45 min

Total 1 hr 5 min

Ingredients

- 1 whole chicken, approx. 3.5 lb (1.6 kg)
- 8 cups (1.9 L) water
- 2 stalks lemongrass, bruised, approx. 2 oz (60 g)
- 2 (2-inch) slices galangal or ginger, approx. 1 oz (30 g)
- 3 kaffir lime leaves, torn (optional)
- 6 shallots, peeled (about 6 oz / 170 g)
- 4 garlic cloves, peeled, approx. 0.8 oz (25 g)
- 1 tbsp (15 ml) vegetable oil for frying the paste
- 2 tsp (4 g) ground turmeric or 1 tbsp (10 g) fresh grated turmeric
- 2 candlenuts or macadamia nuts, crushed, approx. 0.4 oz (12 g)
- 1 tsp (2 g) ground coriander
- 1 tsp (2 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) white or black pepper
- 2 tbsp (30 ml) kecap manis (sweet soy sauce)
- 2 tbsp (30 ml) lime juice, plus wedges for serving
- 6 oz (170 g) rice vermicelli, soaked per package directions
- 8 oz (225 g) fresh yellow egg noodles or cooked rice noodles
- 8 oz (225 g) mung bean sprouts, rinsed
- 4 large eggs, hard-boiled and halved, approx. 7 oz (200 g)
- 1/4 cup (15 g) fried shallots, for garnish
- 1/4 cup (10 g) chopped fresh cilantro
- 3 scallions, thinly sliced, approx. 1 oz (30 g)
- Sambal chili or sliced fresh chilies to serve

Instructions

1. Place the whole chicken in a large stockpot with 8 cups (1.9 L) water, bruised lemongrass, galangal or ginger slices, kaffir lime leaves, and 1 tsp (2 g) salt. Bring to a gentle boil, skim foam, then reduce to a simmer. Cook until chicken is cooked through, about 30–35 minutes.
2. While the chicken simmers, make the spice paste. In a blender or food processor combine shallots, garlic, candlenuts, turmeric, ground coriander, and 1/2 tsp (1 g) pepper with a splash of water to form a smooth paste.
3. In a small skillet heat 1 tbsp (15 ml) vegetable oil over medium heat. Fry the spice paste until aromatic and oil separates, about 4–6 minutes. Stir occasionally to avoid burning.
4. Remove the cooked chicken from the pot and set aside to cool slightly. Strain the broth through a fine sieve into a clean pot, discarding solids, and return the clear broth to a gentle simmer.
5. Stir the fried spice paste into the simmering strained broth and simmer uncovered 10–15 minutes to meld flavors. Adjust seasoning with 1 tsp (5 g) salt, 2 tbsp (30 ml) kecap manis, and 2 tbsp (30 ml) lime juice; taste and adjust.
6. Shred the cooled chicken, discarding skin and bones, and return shredded meat to the broth to warm. Keep broth hot but not boiling.
7. Prepare noodles and bean sprouts per package directions: briefly blanch egg noodles and rice vermicelli in boiling water, drain, and divide between four bowls. Add a handful of bean sprouts to each bowl.
8. Ladle hot saffron-tinted turmeric broth and shredded chicken over the noodles. Top each bowl with two halves of a hard-boiled egg, fried shallots, sliced scallions, chopped cilantro, and sambal or fresh chilies to taste. Serve with lime wedges on the side.