Soto Ayam

Name: Soto Ayam
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 6 shallots, chopped; 4 garlic cloves, peeled; 1 inch fresh ginger, sliced; 1 tsp ground turmeric; 2 tbsp vegetable oil; 2 lemongrass stalks, bruised; 4 makrut lime leaves, torn; 8 cups water; 2 tsp salt; 2 lbs bone-in chicken thighs, trimmed; 4 oz rice vermicelli noodles, soaked; 2 hard-boiled eggs, halved

A fragrant Indonesian chicken soup infused with lemongrass, turmeric, and aromatic spices, served over rice vermicelli with boiled eggs.

50 minMediumServes 4380 cal/serving

IndonesianSoupStovetopHigh ProteinGluten-FreeDairy-FreeNut-FreePork-FreeNightshade-Free

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Ingredients

6 shallots, chopped
4 garlic cloves, peeled
1 inch fresh ginger, sliced
1 tsp ground turmeric
2 tbsp vegetable oil
2 lemongrass stalks, bruised
4 makrut lime leaves, torn
8 cups water
2 tsp salt
2 lbs bone-in chicken thighs, trimmed
4 oz rice vermicelli noodles, soaked
2 hard-boiled eggs, halved

Instructions

1

Blend 6 chopped shallots, 4 peeled garlic cloves, 1 inch sliced fresh ginger, and 1 tsp ground turmeric with a splash of water into a smooth paste.
2

Heat 2 tbsp vegetable oil in a large pot over medium heat, then add the spice paste, 2 bruised lemongrass stalks, and 4 torn makrut lime leaves, cooking for 3 minutes until fragrant.
3

Pour in 8 cups water, add 2 tsp salt and 2 lbs trimmed bone-in chicken thighs, bring to a boil, then reduce heat and simmer for 25 minutes until the chicken reaches an internal temperature of 165°F.
4

Remove chicken, shred the meat, and discard bones. Divide 4 oz soaked rice vermicelli noodles into bowls, top with shredded chicken, pour hot broth over top, and garnish with 2 halved hard-boiled eggs.

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Questions

How long does Soto Ayam take?

As written, 50 minutes: 20 of prep and 30 of cooking. The longest single stretch is step 3, at 25 minutes.

What internal temperature should Soto Ayam reach?

For Soto Ayam, the target internal temperature is 165 F (about 75 C), given in step 3. A probe thermometer removes the guesswork.

Why cook the spices first in Soto Ayam?

Most spice flavor dissolves in fat, not water. The brief fry in step 2 wakes the spices up and spreads them through the oil. Keep them moving; they scorch in seconds.

What can I use instead of makrut lime leaves in Soto Ayam?

The entry for Soto Ayam calls for 4 makrut lime leaves, torn. In its place: Use the zest of one lime for every two leaves, added near the end of cooking.

Can I use chicken breasts instead of chicken thighs in Soto Ayam?

Yes, with care. Breasts dry out sooner: pull them at 165 F, which usually means a few minutes less than the thighs would take. As written, the entry for Soto Ayam uses 2 lbs bone-in chicken thighs, trimmed.

Does Soto Ayam contain eggs?

Yes: 2 hard-boiled eggs, halved. The full allergen list for this entry is eggs. Packaged ingredients vary by brand, so check labels if the allergy is serious.

Serve it with

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