The Ultimate Soto Ayam (Indonesian Yellow Chicken Soup)

 ## The Ultimate Soto Ayam (Indonesian Yellow Chicken Soup)

*Serves 4-6*

### 1. The Ingredients

**The Aromatics (The Spice Paste):**

* **Shallots:** 6 medium (or 1 small red onion)

* **Garlic:** 4 cloves

* **Turmeric:** 2-inch piece (fresh is best for color, or 1 tbsp powder)

* **Ginger:** 1-inch piece

* **Candlenuts:** 3 pieces (substitute with macadamia nuts or cashews for creaminess)

* **Coriander Powder:** 1 tsp

**The Broth Base:**

* **Chicken:** 1 lb bone-in thighs or breast (bone-in adds more flavor)

* **Lemongrass:** 2 stalks, bruised and tied in a knot

* **Kaffir Lime Leaves:** 4 leaves, torn slightly

* **Galangal:** 1-inch piece, smashed

* **Water:** 6–8 cups

**The Essentials (Toppings):**

* **Glass Noodles (Soun):** Soaked in hot water until soft

* **Cabbage:** Finely shredded

* **Bean Sprouts:** Blanched

* **Hard-boiled Eggs:** Halved

* **Fried Shallots & Fresh Celery/Cilantro**

* **Lime Wedges & Sambal (Chili paste)**

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### 2. The Method

1. **Make the Paste:** Blend or grind all the "Spice Paste" ingredients with a splash of oil until smooth.

2. **Sauté:** In a large pot, heat oil and sauté the spice paste along with the lemongrass, kaffir lime leaves, and galangal until fragrant and the oil starts to separate.

3. **Simmer:** Add the chicken and water. Bring to a boil, then lower to a simmer for about **30–40 minutes** until the chicken is tender.

4. **Shred the Chicken:** Remove the chicken from the broth. Once cool enough to handle, shred the meat by hand. *Optional: Flash-fry the shredded chicken for a bit of crunch.*

5. **Season:** Taste the broth. Add salt, pepper, and a pinch of sugar to balance. Keep the broth boiling hot.

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### 3. How to Plate (The "Soto" Way)

Plating Soto is an art of layering. Do not mix it all in the pot; assemble in individual bowls:

* Place a handful of **glass noodles**, **cabbage**, and **bean sprouts** at the bottom.

* Add a generous portion of **shredded chicken**.

* Ladle the **piping hot yellow broth** over the top.

* Garnish with **boiled egg**, a shower of **fried shallots**, and **celery**.

* **Crucial:** Serve with a side of lime and sambal so each person can adjust the acidity and heat.

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### Pro-Tips

* **The "Koya" Trick:** If you want an authentic East Java style, crush some prawn crackers (krupuk) with fried garlic and sprinkle it on top to thicken the soup.

* **Yellow Color:** If your soup isn't yellow enough, you likely didn't sauté the turmeric paste long enough.