Indonesian Chicken Soup (Soto Ayam)

Ingredients

• 2.5 lb bone-in, skin-on chicken thighs (Do not substitute boneless chicken; use thighs or a mixed bone-in chicken assortment.)
• 10 cup water (For the broth.)
• 6 shallots (Peeled and roughly chopped.)
• 5 cloves garlic (Peeled.)
• 2 in fresh ginger (Peeled and chopped.)
• 2 stalks lemongrass (Tender inner portions, chopped; reserve one bruised stalk for the broth if desired.)
• 0.25 cup raw cashews (For body and light creaminess.)
• 2 tsp ground turmeric
• 1 tsp ground coriander
• 1 tsp ground cumin
• 3 tbsp cooking oil (For frying the seasoning paste.)
• 4 makrut lime leaves (Optional; lightly torn or bruised.)
• salt (To taste, for the broth and seasoning paste.)
• 3 tbsp fresh lime juice (Add to taste at the end.)
• 3 cup cooked jasmine rice (For serving.)
• 4 scallions (Thinly sliced, for garnish.)
• 0.5 cup fresh cilantro (Chopped, for garnish.)
• 1 red chili (Thinly sliced, optional garnish.)

Steps

1. 1

   Place the bone-in, skin-on chicken in a large pot and add the water. Bring to a boil over medium-high heat, then reduce the heat to maintain a gentle simmer. As foam rises, skim it from the surface so the broth stays relatively clear.

2. 2

   While the chicken begins simmering, blend the shallots, garlic, ginger, chopped lemongrass, cashews, turmeric, coriander, cumin, and a generous pinch of salt with enough water to make a smooth, thick paste.

3. 3

   Heat the oil in a skillet or Dutch oven over medium heat. Add the seasoning paste and cook, stirring frequently, until the paste is fragrant and slightly darkened and the oil begins to separate, about 6 to 8 minutes. Do not let the aromatics scorch.

4. 4

   Add the fried seasoning paste to the simmering chicken broth. Add the makrut lime leaves, if using, and continue simmering until the chicken is fully tender and the broth is deeply aromatic, about 45 to 60 minutes.

5. 5

   Transfer the chicken to a plate and allow it to cool enough to handle. Remove and discard the skin and bones, then shred or pull the meat into bite-size pieces.

6. 6

   Return the shredded chicken to the broth and simmer for several minutes so it heats through. Taste and adjust the salt. Stir in the lime juice a little at a time until the soup is bright but not sour.

7. 7

   Place cooked jasmine rice in serving bowls and ladle the hot soup and chicken over it. Finish with scallions, cilantro, and sliced red chili. Serve immediately, with additional lime or sambal oelek if desired.

Notes

The page excerpt indicates that the complete recipe is member-only, so the ingredient quantities and method details above are reconstructed estimates rather than a faithful extraction. Suggested additional garnishes include fried shallots, bean sprouts, peeled and halved hard-cooked eggs, sambal oelek, and potato chips. Serve with jasmine rice. The source specifically warns against boneless chicken and recommends skimming foam for a clearer broth.

Nutrition per serving

• soup
• main
• Indonesian
• Southeast Asian
• gluten-free
• dairy-free
• one-pot
• comfort food