Soto Ayam (Turmeric Chicken Noodle Soup)

Method

1. 1

   Put the chicken and lemongrass in a pot, cover with water, and bring to a gentle simmer; cook until the chicken is tender and cooked through, about 30 minutes.

2. 2

   Lift out the chicken and let it cool enough to handle, then shred the meat into bite-sized pieces; strain and keep the broth.

   💡 Shred while the chicken is still warm — it comes apart in clean strands instead of clumps.

3. 3

   Blend the shallot, garlic and turmeric into a smooth paste, then fry it in a little oil until fragrant and deep gold.

4. 4

   Pour the fried paste into the strained broth and simmer 10 minutes so the turmeric fully colors and flavors it.

   💡 The broth should be aggressively yellow. Timid turmeric makes sad soto.

5. 5

   Meanwhile, soak the rice vermicelli in hot water until softened, about 5 minutes, and blanch the bean sprouts briefly; drain both.

6. 6

   Divide the noodles, bean sprouts and shredded chicken between bowls, then ladle the hot golden broth over the top.

7. 7

   Serve hot, finishing each bowl with a good squeeze of lime.