---
title: Soto Ayam (Turmeric Chicken Noodle Soup)
servings: 4
prep time: 20 minutes
cook time: 45 minutes
source: https://mycibora.com/recipes/soto-ayam
---

Gather @chicken thigh{700%g}, @ground turmeric{2%tsp} and @bean sprout{100%g}.

Put the chicken and @lemongrass{2%stalk} in a pot, cover with water, and bring to a gentle simmer; cook until the chicken is tender and cooked through, about 30 minutes. ~{30%minutes}

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

Blend the @shallot{4}, @garlic{4%clove} and turmeric into a smooth paste, then fry it in a little oil until fragrant and deep gold.

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

Meanwhile, soak the @rice vermicelli{200%g} in hot water until softened, about 5 minutes, and blanch the bean sprouts briefly; drain both. ~{5%minutes}

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

Serve hot, finishing each bowl with a good squeeze of @lime{2}.