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Flavorful Indonesian Soto Ayam Recipe Easy Homemade Turmeric Chicken Soup

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A comforting and aromatic Indonesian turmeric chicken soup featuring lemongrass, kaffir lime leaves, and fresh spices. Perfect for cozy dinners and family gatherings.

Ingredients

Scale
  • 1 whole chicken (about 3–4 lbs / 1.4–1.8 kg), cut into pieces (preferably free-range for best flavor)
  • 8 cups (1.9 liters) water or chicken stock (for richer taste)
  • 2 stalks lemongrass, bruised
  • 4 kaffir lime leaves, torn (optional but highly recommended)
  • 2-inch (5 cm) piece fresh turmeric root, peeled and sliced (or 1 tablespoon turmeric powder)
  • 2-inch (5 cm) piece fresh ginger, sliced
  • 4 garlic cloves, minced
  • 2 shallots, thinly sliced
  • 2 teaspoons coriander powder
  • 1 teaspoon white pepper
  • Salt to taste
  • Rice vermicelli noodles, cooked according to package instructions
  • Hard-boiled eggs, halved
  • Bean sprouts, rinsed
  • Fresh cilantro leaves
  • Sliced scallions
  • Fried shallots
  • Lime wedges
  • Sambal or chili sauce (optional)

Instructions

  1. Prepare the aromatics: peel and slice fresh turmeric and ginger into thin pieces. Bruise the lemongrass stalks by pounding them gently. Thinly slice shallots and mince garlic.
  2. In a large stockpot, add chicken pieces and cover with 8 cups (1.9 liters) of water or chicken stock. Bring to a gentle boil over medium-high heat. Skim any foam from the surface.
  3. Add turmeric, ginger, lemongrass, kaffir lime leaves, garlic, shallots, coriander powder, white pepper, and salt. Reduce heat to low and simmer uncovered for about 45 minutes until chicken is cooked and tender.
  4. Taste broth and adjust seasoning with salt and pepper as needed.
  5. Remove chicken pieces with a slotted spoon and let cool slightly. Shred the meat into bite-sized pieces, discarding bones and skin if preferred.
  6. Optionally strain the broth through a fine mesh strainer for a clear broth.
  7. Cook rice vermicelli noodles according to package instructions. Prepare garnishes: rinse bean sprouts, slice scallions, halve hard-boiled eggs, and chop cilantro.
  8. To serve, place noodles in bowls, top with shredded chicken, ladle hot broth over, and garnish with bean sprouts, scallions, cilantro, fried shallots, and lime wedges. Serve sambal or chili sauce on the side if desired.

Notes

Use fresh turmeric root if possible for best flavor and color; turmeric powder is a good substitute. Skim foam during boiling to keep broth clear. Shred chicken while warm for easier handling. Cook noodles just until tender and rinse under cold water to prevent overcooking. Fried shallots add a delightful crunch and flavor complexity. Adjust spice level with sambal or fresh chili to taste.

Nutrition

Keywords: Soto Ayam, Indonesian chicken soup, turmeric chicken soup, lemongrass soup, easy chicken soup, homemade soup, comforting soup

Find it online: https://flurpchef.com/flavorful-indonesian-soto-ayam-recipe-easy-homemade-turmeric-chicken-soup/