Soto Ayam

Method

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1. Simmer the chicken in the water with the lemongrass, lime leaves, salam leaves, galangal and salt for 40 minutes, skimming at the start.

   Mark done Start 40 min timer

2. Lift the chicken out, cool slightly, and shred the meat. Return the bones to the pot and keep simmering while you make the paste.

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3. Blend the shallots, garlic, candlenuts, turmeric, ginger, coriander seeds and white pepper to a smooth paste with a splash of water.

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4. Fry the paste in the oil over medium heat for 8 to 10 minutes, stirring, until it darkens, smells sweet rather than raw, and the oil separates and pools at the edges.

   Mark done Start 8 min timer

5. Strain the broth and return it to the pot, then stir in the fried bumbu with all its oil.

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6. Simmer 20 minutes. Taste and adjust the salt — it should be gently spiced and clear, not thick.

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7. Fry the shallots for the topping, if making them fresh, until deep golden.

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8. Build each bowl: a little rice or glass noodles, beansprouts, shredded chicken, half an egg.

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9. Ladle the hot broth over, then top with fried shallots, celery leaves and spring onion.

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10. Serve with sambal and lime on the side.

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Chef’s Tips

• Fry the bumbu until the oil separates. Eight minutes minimum.
• Keep the broth clear. It is not meant to be a thick soup.
• Fried shallots and lime at the table are half the dish.

Common Substitutions & Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• Lemon is the everyday swap for lime in this kind of dish — the acidity plays the same role even though the flavour is not identical.
• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.

Pairing Suggestions

• Sambal and lime
• Prawn crackers
• Iced tea

Storage & Reheating

Broth keeps 3 days refrigerated and freezes 3 months. Assemble bowls to order.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.