A golden Indonesian chicken soup infused with turmeric, lemongrass, galangal, and makrut lime leaves, served over shredded chicken, rice vermicelli, hard-boiled eggs, and crisp fresh toppings. Comforting, vibrant, and deeply aromatic, this Javanese classic is easy to recreate with accessible ingredients.
Ingredients
- 800 g free-range chicken thighs
- 1.6 l water
- 1 piece homemade soto spice paste
- 3 pieces shallots
- 4 cloves garlic
- 20 g fresh ginger
- 2 tsp ground turmeric
- 2 tsp ground coriander
- 1/2 tsp ground white pepper
- 30 g raw macadamia nuts
- 3 tbsp sunflower oil
- 2 sprigs fresh lemongrass
- 25 g fresh galangal
- 4 leaves makrut lime leaves
- 1 leaf bay leaf
- to taste fine salt
- 1 tsp cane sugar
- 120 g rice vermicelli
- 4 pieces eggs
- 160 g fresh bean sprouts
- 180 g green cabbage
- 2 sprigs celery stalks
- 0.5 bunches fresh cilantro
- 40 g crispy fried onions
- 2 pieces limes
- 4 tsp sambal oelek
Method
- Prepare the homemade soto spice paste, then bruise the lemongrass stalks and slice the galangal to release their essential oils.
- Heat the oil in a large Dutch oven or heavy pot over medium heat, add the spice paste, and saute until glossy, highly fragrant, and slightly darkened.
- Add the chicken and toss to coat in the paste, then pour in the water; stir in the lemongrass, galangal, makrut lime leaves, bay leaf, salt, and sugar.
- Bring to a gentle simmer, skimming off any foam as needed, then cook gently until the chicken is tender and the broth is golden and fragrant.
- Transfer the chicken to a plate, remove the fibrous aromatics or strain the broth, then taste and adjust the salt until flavorful yet light.
- Shred the chicken once cool enough to handle; meanwhile, cook the rice vermicelli until tender, hard-boil the eggs, then peel and halve or quarter them.
- Thinly slice the green cabbage, rinse the bean sprouts, finely chop the celery leaves and cilantro, and cut the limes into wedges.
- Divide the rice vermicelli, shredded chicken, cabbage, bean sprouts, and boiled eggs among warm serving bowls, then ladle the piping hot broth over top.
- Top with celery, cilantro, crispy fried onions, lime wedges, and sambal oelek on the side so everyone can adjust acidity, crunch, and heat to taste.
Nutrition
Per serving
- Energy
- 578.8 kcal
- Protein
- 33.57 g
- Carbohydrate
- 31.14 g
- Fat
- 36.56 g
- Fibre
- 4.96 g
- Calcium
- 74.16 mg
- Iron
- 2.35 mg
- Magnesium
- 34.78 mg
