Indonesian Chicken Soup (Soto Ayam)


  • 1lb chicken.
  • 2tbsp turmeric base.
  • 1ltr water.
  • 1/2 can coconut milk.
  • 17g sliced ginger.
  • 1tsp salt.
  • 1/2 tsp pepper.
  • 1 tsp sugar.
  • 1tbsp lime juice.
  • 3 bay leaves.
  • 3 minced garlic cloves.
  • 2 minced shallots cloves.
  • 1 chopped green onion for garnish.
  • 1 bunch cilantro leaves for garnish.
  • 100g sprouts.
  • 100g sliced cabbage.
  • 1 sliced tomatoes for garnish.
  • 1/2 hard boiled egg.
  • Fried shallots for garnish.

Boil chicken until tender with water, 1tbsp turmeric sauce, ginger, garlic, shallots, bay leaves.

Shred chicken meat, set aside. Keep the broth.

Boil broth again, add coconut milk, and lime juice. Low heat. Add 1 tbsp turmeric sauce, add salt, pepper, and sugar. Taste and adjust.

Plating: in a soup bowl, plate hard boiled egg, shredded cabbage, sprouts, and shredded chicken. Add soup, garnish with cilantro, green onions, sliced tomatoes, fried shallots.

Indonesians love to add rice noodles in the soup. Add ChiliCali sambal for extra heat.

Serve 4 people.





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