About this Dish
Indonesia's beloved chicken soup — a clear, golden turmeric-tinged broth with shredded chicken, glass noodles, boiled egg and a complex spice paste. Every region of Indonesia has its own soto tradition. Served with rice cakes and a squeeze of lime.
IngredientsServes 4
🍗Chicken thighs, 600g bone-in
🧄Garlic, 4 cloves
🧅Shallots, 6 small, peeled
🫚Turmeric, 3cm fresh piece, peeled (or 1 tsp ground)
🌿Lemongrass, 2 stalks, bruised
🍋Lime, 2, cut into wedges
🥚Eggs, 3, hard-boiled and halved
🫙Glass noodles (vermicelli), 80g, soaked in warm water until soft
🫛Bean sprouts, 100g, blanched
🌶️Bird's eye chilli, 2, sliced (optional for serving)
Method
1
Blend or pound together the shallots, garlic, turmeric, and a pinch of salt into a smooth spice paste. Heat 2 tablespoons of oil in a large pot over medium heat and fry the paste for 3–4 minutes until fragrant and deepened in colour.2
Add the chicken thighs to the pot and stir to coat them in the spice paste. Pour in 1.5 litres of water, add the bruised lemongrass, and bring to a gentle boil.3
Reduce the heat and simmer uncovered for 30–35 minutes until the chicken is fully cooked and the broth is golden and fragrant. Skim off any foam that rises to the surface.4
Remove the chicken thighs and let them cool slightly, then shred the meat with two forks, discarding the bones. Strain the broth if you prefer it clear, then season generously with salt and a little white pepper.5
To serve, place a portion of drained glass noodles and bean sprouts into a bowl, then ladle the hot broth over the top. Add shredded chicken and halved boiled eggs.6
Finish each bowl with a squeeze of fresh lime juice and sliced chilli if you like heat. Serve alongside steamed rice or rice cakes (lontong) for a proper Indonesian spread.User Reviews
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