Soto Ayam (Indonesian-Style Chicken Noodle Soup)
Mar 22, 2024 11:13 AM
Soto Ayam is an Indonesian chicken noodle soup made with a bright, citrusy, and gingery broth as its base.
Soto Ayam begins with a broth of turmeric, lemon grass, ginger, onions, and garlic in which you poach a whole chicken along with aromatics such as coriander, cumin, and pepper.
Once you've poached the chicken, you slice it into bite-sized pieces and serve it with the amazing broth along with rice noodles, a hard or soft-boiled egg, and lots of garnishes, such as bean sprouts, celery leaves, napa cabbage, cilantro, and chiles.
It's the perfect soup for when you're feeling under the weather.
Ingredients:
For the Soup
- 4 pound whole chicken
- 2 medium sweet onions, peeled and halved
- 1 whole garlic head, halved crosswise
- 3-inch section of fresh ginger, peeled and sliced
- 1 tablespoon kosher salt or 1 1/2 teaspoons table salt
- 1 tablespoon coriander seeds
- 2 teaspoons cumin seeds
- 1 teaspoon black peppercorns
- Zest of one lime, plus the same lime, halved
- 1 lemongrass stalk, cut into sections and halved lengthwise
- 1 stalk celery, cut into 1 inch pieces
- 2 tablespoons fish sauce
- 1 tablespoon granulated sugar
- 2 teaspoons ground turmeric
- Juice from one lime
- 10 ounces rice vermicelli noodles, prepared according to the package instructions
- 2 cups fresh bean sprouts
- 6 hard boiled eggs, halved
- 4 scallions, finely sliced
- 4 Thai chiles, minced
Add-Ins and Condiments
- Celery leaves
- Chopped fresh cilantro leaves
- Napa cabbage, thinly sliced
- Sambal Oelek
- Ketjap Manis
Prep Time:
30 minutes
Cook Time:
90 minutes
Total Time:
120 minutes
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