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Soto Ayam

Serves 4 to 6 Soup chicken, Soups

Soto Ayam

Soto Ayam, a beloved comfort dish from Java, finds its place on the table as a hearty turmeric-infused soup, often shared among family and friends. The preparation of Soto Ayam is an art form in itself, with each ingredient treated with care, resulting in a dish that is both soothing and rich. Traditionally, this home-cooked version captures the essence of Indonesian family gatherings, where the warmth of the kitchen invites everyone to partake in its simple joy.

The broth is a golden elixir, deeply aromatic with lemongrass and turmeric, enveloping tender chicken pieces and soft rice noodles. Each spoonful is a balance of savory and citrus notes, thanks to a generous squeeze of lime. As you savor the steaming bowl, the flavors meld together seamlessly, creating an experience that is both comforting and invigorating. Soto Ayam is a dish that celebrates the heart of Indonesian home cooking, welcoming all who gather around to enjoy its vibrant simplicity.

Ingredients

  • 700 gchicken pieces
  • 1onion
  • 2carrots
  • 1.8 Lwater
  • 2 tbspolive oil
  • 1bay leaf
  • to tastefine sea salt and black pepper
  • 1 kgchicken pieces
  • 2 Lwater
  • 2 stalkslemongrass
  • 1 tspturmeric
  • 200 grice noodles
  • lime wedges — to serve
  • to tastefine sea salt

Method

  1. Begin by preparing the aromatics. Finely chop 1 onion and slice 2 carrots into thin rounds. In a large pot, heat 2 tbsp olive oil over medium heat. Add the chopped onion and sliced carrots, stirring occasionally until the onion becomes translucent and the carrots start to soften. This should take about 5-7 minutes, and the aroma will be sweet and inviting.
  2. Introduce the chicken pieces to the pot. Add 700 g of chicken pieces, ensuring they are evenly distributed. Stir them gently with the aromatics, allowing the chicken to brown slightly on the outside. This step enhances the flavor of the broth.
  3. Pour in 1.8 L of water, ensuring the chicken and vegetables are fully submerged. Add 1 bay leaf and 2 stalks of lemongrass, bruised to release their flavor. Sprinkle in 1 tsp of turmeric for color and warmth. Bring the mixture to a gentle simmer over medium heat.
  4. Let the soup simmer gently, uncovered, for about 30-40 minutes. The chicken should be cooked through and tender, easily pulling away from the bone. The broth will take on a rich, golden hue from the turmeric.
  5. While the soup simmers, prepare the rice noodles. In a separate pot, bring water to a boil and cook 200 g of rice noodles according to package instructions, usually until they are just tender. Drain and set aside.
  6. Once the chicken is tender, remove it from the pot and let it cool slightly. Shred the meat from the bones using two forks, discarding any skin and bones. Return the shredded chicken to the pot.
  7. Taste the broth and adjust the seasoning with fine sea salt and black pepper to your liking. The flavors should be balanced, with a hint of citrus from the lemongrass.
  8. To serve, place a portion of rice noodles in each bowl. Ladle the hot soup over the noodles, ensuring each bowl gets a generous amount of chicken and vegetables. Finish with a squeeze of lime juice from lime wedges for a fresh, zesty kick.
Cover of Authentic Indonesian Cuisine
From the cookbook

Authentic Indonesian Cuisine

This recipe is from Authentic Indonesian Cuisine by Yassine Sbiti — the Indonesian volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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