Soto Recipe

Prepare chicken and initial stock

Rinse the chicken thighs and place them in a large pot with 2 liters (2000 ml) of cold water. Bring to a gentle boil over medium-high heat, then reduce to a simmer and skim off any foam/scum that rises for 5–10 minutes.

Add aromatics

Add smashed galangal, bruised lemongrass, kaffir lime leaves, sliced fresh turmeric (or ground turmeric), 6 shallots (whole, peeled), 4 garlic cloves (whole, peeled), 1 tbsp palm sugar, and 2 tsp salt to the pot. Simmer gently, partially covered, for 30–35 minutes until the chicken is cooked through and the broth is fragrant.

Finish broth

Remove the chicken from the broth and set aside to cool slightly. Strain the broth through a fine sieve into a clean pot to remove the aromatics. Taste and adjust seasoning with more salt or a pinch of sugar if needed. Keep broth hot on low heat.

Toast and prepare spices

In a dry skillet over medium heat, toast the coriander seeds for 1–2 minutes until aromatic. If using dried shrimp paste (terasi), briefly toast it as well. Let cool slightly.

Make the paste

In a blender or mortar, combine 6 shallots, 4 garlic cloves, toasted coriander seeds, white pepper, candlenuts, fresh turmeric (or ground turmeric), and toasted shrimp paste (if using). Add a splash of oil or a teaspoon of water and grind/blend to a smooth paste.

Fry the paste

Heat 2 tablespoons vegetable oil in a skillet over medium heat. Fry the spice paste, stirring, until glossy and fragrant and the raw smell disappears, about 4–6 minutes. If the paste sticks, add a tablespoon of broth or oil. Once cooked, add the fried paste to the strained hot broth and simmer for 5–10 minutes to infuse flavor.

Shred the chicken

When cool enough to handle, remove skin from chicken (optional) and shred the meat with two forks into bite-sized pieces. Discard bones if any remain.

Prepare noodles and rice

Soak the rice vermicelli (bihun) in hot water until soft (about 5–7 minutes), drain and set aside. Warm the cooked rice if cold.

Assemble bowls

Divide warm rice and softened vermicelli among 4 bowls (about 75 g rice and ~37–40 g vermicelli per serving). Top with shredded chicken and blanched bean sprouts.

Ladle broth

Bring the broth with the fried spice paste back to a gentle simmer and ladle hot broth over each bowl until rice and noodles are covered and heated through.

Top each bowl with half a hard-boiled egg, a generous sprinkle of fried shallots, sliced scallions, and a few celery leaves. Serve with lime wedges, sambal, and kecap manis on the side so diners can adjust acidity, heat, and sweetness.

Optional finishing: for a richer soup, drizzle a teaspoon of sesame oil or chicken fat (sisik) over each bowl before serving.