Soto Ayam
A fragrant turmeric chicken soup with rice noodles, shredded chicken, boiled eggs, herbs, and lime.
Prep
20 minutes
Cook
35 minutes
Level
Medium
Serves
4
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Instructions
- 1
Simmer chicken in stock with turmeric, ginger, garlic, and bruised lemongrass.
- 2
Remove chicken when tender and shred it into bite-size pieces.
- 3
Cook rice noodles and boil eggs separately.
- 4
Strain or skim the broth, then season with salt and lime.
- 5
Serve noodles with broth, chicken, egg, bean sprouts, and herbs.
Tips
Bruise lemongrass before simmering so it releases more aroma.
Keep noodles separate until serving so they do not soak up the broth.
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Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Store broth, noodles, and toppings separately for up to 3 days.
- Freeze the broth and chicken without noodles or eggs.
Substitutions
- Use vermicelli or thin rice noodles.
- Use spinach instead of bean sprouts if you prefer cooked greens.
What to Serve With
- Serve with lime wedges and sambal.
- Add steamed rice for a heartier bowl.
Common Mistakes
- Do not boil rice noodles in the broth or they can cloud and thicken it.
- Do not skip the lime because the broth needs brightness.
Recipe FAQ
Can I use rotisserie chicken?
Yes. Simmer the broth with aromatics, then add shredded rotisserie chicken near the end.
Is soto ayam spicy?
This version is mild; add sambal at the table if you want heat.
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