Soto Ayam Turmeric Chicken Soup
A bright golden Indonesian chicken soup fragrant with lemongrass, galangal, and turmeric, served over rice noodles with a garnish of hard-boiled egg, fried shallots, and fresh herbs.
Ingredients
- 4 bone-in chicken thighs
- 8 cups low-sodium chicken broth
- 2 lemongrass stalks, bruised
- 6 slices fresh galangal (or ginger), sliced
- 2 tsp ground turmeric
- 4 shallots, thinly sliced
- 4 garlic cloves, minced
- 1 tsp ground coriander
- 2 tbsp neutral oil
- 2 tsp salt
- 4 oz thin rice vermicelli noodles, soaked per package
- 4 large eggs, hard-boiled, halved
- 1/4 cup fried shallots (store-bought or homemade)
- 4 green onions, thinly sliced
- 1/4 cup fresh cilantro, roughly chopped
- 2 lime wedges (for serving)
Instructions
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1
Heat 2 tbsp neutral oil in a large pot over medium heat. Saute 4 thinly sliced shallots and 4 minced garlic cloves for 3 minutes until softened.
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2
Add 2 tsp ground turmeric and 1 tsp ground coriander and stir for 30 seconds. Add 2 bruised lemongrass stalks, 6 slices sliced fresh galangal (or ginger), and 4 bone-in chicken thighs. Pour in 8 cups low-sodium chicken broth and bring to a boil.
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3
Reduce heat and simmer for 25 minutes until chicken reaches an internal temperature of 165°F (74°C). Remove chicken, shred the meat, and discard bones, skin, lemongrass, and galangal.
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4
Return shredded chicken to the pot. Season with 2 tsp salt.
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5
Prepare 4 oz thin rice vermicelli noodles according to package directions.
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6
Divide rice noodles among bowls. Ladle hot soup over noodles. Top with 4 hard-boiled, halved large eggs, 1/4 cup fried shallots (store-bought or homemade), 4 thinly sliced green onions, and 1/4 cup roughly chopped fresh cilantro. Serve with lime wedges (for serving).