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Chicken Noodle Soup (Soto Ayam) Recipe

Chicken Noodle Soup (Soto Ayam) Recipe

Chicken Noodle Soup (Soto Ayam) Recipe

Few things speak to the human spirit more than a hearty bowl of Chicken Noodle Soup. It’s unfortunate that with the extensive recipe sharing on the Internet, most people who’ve not been blessed with a visit to Indonesia still confuse “Laksa Ayam” for Soto Ayam. Laksa is a very similar to this Chicken Noodle Soup but it uses coconut milk as part of the stock, whereas Soto Ayam is a lighter, clearer stock with no coconut milk. These minor differences make the two soups vastly different in both taste and texture. Chicken Noodle Soup conjures wonderful memories of my childhood.

Ingredients :

    • 4 cups (1 liter) water
    • 6 cups (1.5 liters) chicken stock
    • 3-4 chicken breasts or thighs, skinless, bone-in (2 lb/ 1 kg)
    • 3 stalks lemongrass, tender inner part of bottom third only, bruised and cut into 3 parts each
    • 16-18 cloves garlic
    • 3 tablespoons ginger, minced
    • 3 tablespoons galangal, minced
    • 3 teaspoons ground coriander
    • 1/2 teaspoon ground turmeric
    • 2 teaspoons salt (if you are using unsalted chicken stock, add 1 more teaspoon of salt)
    • 8 oz (250 g) dry cellophane noodles, soaked in warm water
    • 2 tablespoons oil


    • 4 oz (100 g) bean sprouts, rinsed and drained
    • 4 green onions (scallions), sliced into short lengths
    • 4 large eggs, hardboiled
    • 1 lime, cut into wedges
    • 4 tablespoons Fried Shallots
    • Coriander leaves (cilantro), chopped
    • Sambal oelek

Method :

    1. Bring the water and chicken stock to a vigorous boil in a large pot over high heat. Once the soup has boiled for a couple of minutes, add the chicken and lemongrass, boiling for a few more minutes before reducing to medium heat. Simmer for at least 1/2 an hour, up to 45 minutes.
    2. While the soup is simmering, grind the garlic, ginger, and galangal using a mortar and pestle or food processor, until they become a smooth paste. Over high heat in a small pan, sauté the paste in the oil for about 2 minutes until fragrant and it’s just beginning to turn golden. Turn off the heat and add the ground turmeric. Sauté until well mixed. Set aside.
    3. Once the soup has simmered for at least ½ an hour, transfer the chicken and lemongrass onto a plate. Stir the sautéed paste into the soup, along with the ground coriander and salt, stirring until the paste is thoroughly combined. Continue to simmer.
    4. Using your hands or two forks, take the meat off the chicken bones and shred into thin slivers. Return the chicken meat to the simmering soup. Turn the heat back to high once again and allow the soup to come to a vigorous boil.
    5. While the soup comes up to temperature, arrange the noodles in serving bowls. Place one hardboiled egg into each bowl. Turn the heat off and ladle the soup over the noodles and egg in the serving bowls. Garnish with fresh bean sprouts, chopped green onions, Fried Shallots, and coriander leaves. Serve with lime wedges and sambal oelek on the side.