Soto Ayam Recipe

Prepare and simmer chicken

Rinse the whole chicken and place in a large pot with 2.5 l water. Bring to a boil, skim any foam, then lower to a gentle simmer.

Add aromatics

Add sliced galangal, smashed lemongrass stalks, kaffir lime leaves, 2 tsp turmeric powder, 1.5 tsp salt and 1 tbs palm sugar to the pot. Cover and simmer gently for 35–40 minutes until chicken is cooked through and tender.

Shred chicken

Remove the chicken, reserve the stock. When cool enough to handle, shred the meat into bite-sized pieces and discard bones/skin (or reserve some skin for garnish). Set shredded chicken aside.

Toast and blend spices

Toast coriander seeds in a dry pan for 1 minute until fragrant. In a blender or mortar, combine shallots, garlic, fresh turmeric (or turmeric powder if using), candlenuts, toasted coriander and white pepper with 0.5 tsp salt. Blend/pound into a smooth paste, adding a little water if needed.

Fry paste

Heat 1 tbs oil in a small skillet over medium heat. Fry the spice paste for 3–5 minutes until aromatic and oil separates. Add the fried paste to the simmering chicken stock and simmer together 10 minutes to infuse.

Prepare noodles and beansprouts

Soak the so-oen glass noodles in warm water for 5–7 minutes until softened, then drain and cut into manageable lengths if desired. Blanch bean sprouts in boiling water for 30 seconds, then drain and refresh under cold water to keep them crisp.

Assemble eggs and garnishes

Peel and halve the hard boiled eggs. Slice spring onions thinly. Warm the shredded chicken briefly in the soup to combine flavors.

Finish soup

Taste the broth and adjust seasoning with salt, sugar or extra turmeric if needed. If broth is too strong, add up to 150 ml water to adjust. Keep broth hot until serving.

Marinate chicken

Combine diced chicken with 1 tbs soy sauce, 1 tbs ketjap manis, 0.5 tsp ground coriander, 0.5 tsp toasted sesame or vegetable oil and 0.25 tsp salt. Marinate at least 20 minutes (or up to 2 hours refrigerated).

Skewer and grill

Thread marinated chicken onto 6 skewers. Grill or pan-fry over medium-high heat 3–4 minutes per side until cooked through and lightly charred. Keep warm.

Make sauce

In a small saucepan, combine 150 g smooth peanut butter, 150 ml coconut milk, 1.5 tbs ketjap manis, 1 tsp tamarind paste (or lime juice), 1 tbs palm sugar and 0.5 tsp chili flakes (if using). Warm over low heat, whisking until smooth. Add up to 50 ml water to reach desired pouring consistency. Season with 0.25 tsp salt to taste. Keep warm.

To serve Soto Ayam for each portion: place a small handful of softened glass noodles and some blanched bean sprouts in a serving bowl. Ladle hot turmeric-infused chicken broth over them, add a portion of shredded chicken, half a boiled egg, a spoonful of fried shallots, a sprinkle of sliced spring onion and celery leaves. Place one or two chicken satay skewers on the side and serve with warm peanut sauce for dipping. Offer lime wedges and krupuk on the side. Serve immediately.