Indonesian Soto Ayam (Turmeric Chicken Soup)

Name: Indonesian Soto Ayam (Turmeric Chicken Soup)
Prep time: 20 min
Cook time: 40 min
Yield: 4
Ingredients: 1 kg Whole chicken or chicken pieces; 6 cups Water; 2 tsp Turmeric powder; 6 whole Garlic cloves, sliced; 2 inch piece Ginger, sliced; 4 whole Shallots, sliced; 1 inch piece Galangal, sliced; 2 stalks Lemongrass, bruised; 3 whole Candlenuts (macadamia nut substitute); 1.5 tsp Salt; 2 tbsp Oil; 0.5 inch piece Turmeric root (or powder); 2 whole Bay leaves; 0.5 tsp Black pepper; 4 whole Hard-boiled eggs; 2 tbsp Lime juice; 0.25 cup Fresh cilantro; 3 tbsp Fried shallots

From: Indonesia

Servings: 4

Prep Time: 20 minutes

Cook Time: 40 minutes

Difficulty: Medium

Ingredients

1 kg Whole chicken or chicken pieces
6 cups Water
2 tsp Turmeric powder
6 whole Garlic cloves, sliced
2 inch piece Ginger, sliced
4 whole Shallots, sliced
1 inch piece Galangal, sliced
2 stalks Lemongrass, bruised
3 whole Candlenuts (macadamia nut substitute)
1.5 tsp Salt
2 tbsp Oil
0.5 inch piece Turmeric root (or powder)
2 whole Bay leaves
0.5 tsp Black pepper
4 whole Hard-boiled eggs
2 tbsp Lime juice
0.25 cup Fresh cilantro
3 tbsp Fried shallots

Instructions

Pound or blend garlic, shallots, ginger, galangal, lemongrass, candlenuts, and turmeric to a paste.
Heat oil and fry paste until fragrant (2-3 minutes).
Add chicken to pot with 6 cups water. Add fried spice paste, bay leaves, salt, pepper, and more ginger/lemongrass.
Bring to boil, reduce heat, and simmer 25-30 minutes until chicken is cooked through.
Remove chicken and shred the meat.
Strain broth if desired for clarity.
Return shredded chicken to broth.
Taste and adjust salt and seasoning.
Serve in bowls with hard-boiled egg halves, lime juice, fresh cilantro, and fried shallots.
Serve with jasmine rice or rice cakes.