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Indonesian Turmeric Chicken Soup (Soto Ayam)

A golden turmeric chicken soup with lemongrass, lime leaves, bean sprouts, and boiled egg, brightened with lime.

Ingredients

  • 1.5 lb bone-in chicken thighs skin removed
  • 6 cups water
  • 1 tbsp fresh turmeric grated, or 1 tsp ground turmeric
  • 3 cloves garlic
  • 2 shallots
  • 2 stalks lemongrass smashed
  • 3 kaffir lime leaves
  • 1 tbsp avocado oil
  • 2 cups bean sprouts
  • 3 eggs hard-boiled and halved
  • 2 tbsp fish sauce
  • 1 lime cut into wedges
  • 0.25 cup fried shallots for garnish, optional

Instructions

  1. Blend or pound the turmeric, garlic, and shallots into a rough paste.
  2. Heat the oil in a pot and fry the paste 2-3 minutes until fragrant.
  3. Add the chicken, water, lemongrass, and lime leaves. Bring to a boil, then reduce heat and simmer 30-35 minutes until the chicken is cooked through.
  4. Remove the chicken, shred the meat off the bone, and return it to the pot. Stir in the fish sauce and season to taste.
  5. Divide bean sprouts among bowls, ladle the hot soup over, and top with halved eggs, fried shallots, and a squeeze of lime.