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Soto Ayam Kuning

Aromatic Malaysian chicken soup with turmeric, ginger, and galangal. Warming, deeply flavorful, and traditionally served with rice and hard-boiled eggs.

45 minMediumServes 4220 cal/serving

MalaysianSoupStovetopStandard

Ingredients

  • 1 lb chicken breast, cut into chunks
  • 8 cups chicken broth
  • 1 tsp turmeric powder
  • 2 tbsp fresh ginger, minced
  • 1/2 oz galangal, sliced
  • 2 stalks lemongrass, bruised
  • 2 cloves garlic, minced
  • 2 shallots, sliced
  • 1/2 oz fresh turmeric root, sliced
  • 4 candlenuts or macadamia nuts
  • 1/2 tsp salt
  • 2 tbsp fresh lime juice

Instructions

  1. 1

    In a pot, bring 8 cups chicken broth to a boil. Add 1 lb cut into chunks chicken breast and simmer for 15-20 minutes until cooked through (internal temp 165°F). Remove chicken and set aside, shredding it.

  2. 2

    In a mortar and pestle or food processor, pound together 2 tbsp minced fresh ginger, 2 cloves minced garlic, 1/2 oz sliced fresh turmeric root, 4 candlenuts or macadamia nuts, and 2 sliced shallots to form a paste.

  3. 3

    Heat oil in a pan and fry the paste for 2 minutes until fragrant.

  4. 4

    Add the fried paste back to the broth. Add 2 stalks bruised lemongrass, 1/2 oz sliced galangal, 1 tsp turmeric powder, and 1/2 tsp salt. Simmer for 10 minutes.

  5. 5

    Return the shredded chicken to the pot and heat through.

  6. 6

    Finish with 2 tbsp fresh lime juice to taste. Serve hot with steamed rice and hard-boiled eggs.

Questions

How long does Soto Ayam Kuning keep?

Refrigerate it up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it.

Can I halve or double Soto Ayam Kuning?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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