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Soto Ayam | Indonesian Chicken Soup with Turmeric
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35 min
Quick
Gurkerl Küche
Soto Ayam ist die berühmte gelbe Hühnersuppe aus Indonesien: herrlich wärmend, aromatisch und vielschichtig. Frischer Ingwer, Knoblauch, Schalotten und Kurkuma verbinden sich mit Zitronengras und Hühnerbrühe zu einer goldenen Wohlfühlsuppe, serviert mit zarter Hendlbrust, Glasnudeln, Sprossen und Ei.
Preparation method
Spice Paste & Preparation
Finely chop the shallots, garlic, and peeled ginger, or pound them into a fine spice paste using a mortar and pestle. Mix in the ground turmeric. Lightly crush the lemongrass with a heavy knife so the essential oils can release.
Place the glass noodles in a bowl and pour hot water over them according to the package instructions. Let steep for about 5 minutes, drain, and coarsely snip with kitchen scissors. Boil the eggs in boiling water for about 7 minutes until soft-boiled, shock in cold water, peel, and halve. Cut the spring onions into fine rings, rinse the mung bean sprouts, and quarter the limes.
Preparing Soup Base & Chicken
Heat the vegetable oil in a large soup pot over medium heat. Gently sauté the aromatic spice paste for 2 to 3 minutes until wonderfully fragrant. Add the crushed lemongrass and sauté briefly.
Chef's tip
Flavor tip: For an even more authentic Indonesian twist, sprinkle the soup with crispy fried onions (Bawang Goreng) and fresh cilantro before serving.
Meal prep: The golden turmeric broth and shredded chicken can easily be prepared a day in advance. Only add the glass noodles and sprouts fresh to the hot broth right before serving.
Ingredients
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