Soto ayamTurmeric chicken soup
Everything is cooked separately and met in the bowl. Skim the broth properly and it stays gold and clear instead of cloudy.
Method
- Simmer the chicken in the water for 25 minutes, skimming the grey foam off the surface as it rises. Skimming is what keeps the broth clear.
- Lift the chicken out and set it aside. Hold the broth at a low simmer.
- Blend the spice paste ingredients with a splash of water until smooth.
- Fry the paste in the oil for 5 minutes, until fragrant and the oil separates.
- Stir the fried paste into the broth with the lemongrass, lime leaves and salam leaves. Simmer 15 minutes.
- Shred the chicken off the bone, discarding skin and bones. Salt the broth to taste.
- Divide the vermicelli, cabbage, bean sprouts and chicken between four bowls.
- Ladle the hot broth over each bowl. Add half an egg, fried shallots and celery leaves.
- Serve with lime and sambal on the side so everyone sets their own heat.
Notes
- Fresh turmeric gives a cleaner colour than ground. It also stains everything it touches, including your hands.
- Making it ahead? Keep broth and garnishes apart and assemble at the table. Noodles left sitting in broth turn to mush.
- The sambal kecap on the sambal page is the one usually served alongside.