Indonesian Chicken Soup (soto Ayam)

Indonesian Chicken Soup, also known as Soto Ayam, is a popular dish in Odesite cuisine. This flavorful and aromatic soup is perfect for any occasion, whether it's a comforting meal at home or a gathering with friends and family.

Indonesian Chicken Soup (soto Ayam)

Ingredients

  • 2 lbs chicken, cut into pieces
  • 4 shallots, sliced
  • 4 garlic cloves, minced
  • 2 lemongrass stalks, bruised
  • 4 kaffir lime leaves
  • 1 inch galangal, sliced
  • 1 tsp turmeric powder
  • 8 cups chicken broth
  • 2 cups bean sprouts
  • 4 hard-boiled eggs, halved
  • 4 cups cooked rice
  • Salt and pepper to taste

Instructions

  1. In a large pot, sauté the shallots and garlic until fragrant.
  2. Add the chicken pieces and cook until browned.
  3. Stir in the lemongrass, kaffir lime leaves, galangal, and turmeric powder.
  4. Pour in the chicken broth and bring to a boil. Reduce heat and simmer for 45 minutes.
  5. Remove the chicken pieces from the pot and shred the meat. Return the shredded chicken to the pot.
  6. Season the soup with salt and pepper.
  7. To serve, divide the cooked rice, bean sprouts, and hard-boiled eggs into 4 bowls. Ladle the hot soup over the ingredients.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
1 hour
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
300 per serving
Carbohydrates
25g
Protein
30g
Fat
10g

Supplies

Large pot Ladle Bowls

Tools

Knife Cutting board Measuring spoons Measuring cups

Serving suggestions

Soto Ayam is best served hot with a side of emping crackers or prawn crackers.

Tips & tricks

For an extra kick of flavor, add a squeeze of fresh lime juice before serving.

Cost

$15