Indonesian Chicken Noodle Soup Soto Ayam
Dive into the comforting warmth of **Indonesian Chicken Noodle Soup Soto Ayam**, a vibrant, aromatic dish that brings hearty flavors and nourishing ingredients to your table. This traditional Indonesian soup features tender shredded chicken, silky rice vermicelli noodles, and a rich turmeric-infused broth brimming with the essence of lemongrass, kaffir lime leaves, and ginger. Topped with fresh bean sprouts, cabbage, soft-boiled eggs, and a sprinkle of crispy fried shallots, Soto Ayam is both a feast for the eyes and the palate. The zesty lime wedges and fiery sambal on the side allow you to customize each bowl to perfection. Ready in just over an hour, this soul-soothing soup is perfect for weeknight dinners or an impressive weekend treat that showcases authentic Indonesian flavors.
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (bone-in, skin-off)
- 6 cups Chicken stock
- 4 cups Water
- 1 teaspoon Turmeric powder
- 4 pieces Garlic cloves
- 3 pieces Shallots
- 1 inch Ginger, peeled and sliced
- 2 stalks Lemongrass (white part only), smashed
- 2 pieces Bay leaves
- 3 pieces Kaffir lime leaves
- 1 teaspoon Coriander powder
- 0.5 teaspoon Cumin powder
- 2 teaspoons Salt
- 1 teaspoon Sugar
- 200 grams Rice vermicelli noodles
- 1 cup Bean sprouts
- 1 cup Cabbage, thinly sliced
- 2 pieces Boiled eggs, peeled and halved
- 2 stalks Scallions, thinly sliced
- 0.25 cup Crispy fried shallots
- 4 pieces Lime wedges
- 2 tablespoons Sambal (Indonesian chili paste)
Instructions
1. Prepare the spice paste by blending the garlic, shallots, ginger, and turmeric powder in a food processor until smooth.
2. Heat a large pot over medium heat and add 1 tablespoon of oil. Sauté the spice paste for 2-3 minutes until fragrant.
3. Add the chicken thighs to the pot and sear for 2 minutes on each side, allowing them to absorb the flavors.
4. Pour in the chicken stock and water. Add the lemongrass stalks, bay leaves, kaffir lime leaves, coriander powder, and cumin powder. Bring to a boil.
5. Reduce the heat to low and let the soup simmer covered for 30 minutes, or until the chicken is fully cooked and tender.
6. Remove the cooked chicken from the pot and set aside to cool slightly. Shred the chicken into small pieces and return the bones to the soup for extra flavor. Continue simmering the broth for another 10 minutes.
7. While the soup is simmering, cook the rice vermicelli noodles according to the package instructions. Drain and set aside.
8. Strain the broth to remove any solid ingredients, then season the soup with salt and sugar to taste.
9. Assemble individual bowls by layering vermicelli noodles, shredded chicken, bean sprouts, sliced cabbage, and halved boiled eggs.
10. Pour the hot turmeric broth over the toppings in each bowl.
11. Garnish with sliced scallions, crispy fried shallots, and serve with lime wedges and sambal on the side.
Nutrition Facts
Calories |
2838 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.4 g | 138% | |
| Saturated Fat | 22.0 g | 110% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 876 mg | 292% | |
| Sodium | 6608 mg | 287% | |
| Total Carbohydrate | 248.3 g | 90% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 30.1 g | ||
| Protein | 221.3 g | 443% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 529 mg | 41% | |
| Iron | 25.6 mg | 142% | |
| Potassium | 2537 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
