🍲 Soto Ayam (Indonesian Chicken Soup)

A fragrant and aromatic Indonesian chicken soup made with turmeric, lemongrass, and herbs, perfect for a comforting meal.

Ingredients:

• 1 whole chicken or 4 chicken thighs, bone-in

• 8 cups water

• 2 stalks lemongrass, bruised

• 2 kaffir lime leaves (optional)

• 2-3 slices galangal (or ginger if unavailable)

• 2-3 medium potatoes, peeled and diced

• 1 tablespoon vegetable oil

• 2 medium onions, chopped

• 3 cloves garlic, minced

• 1 teaspoon turmeric powder

• 1 teaspoon coriander powder

• 1 teaspoon cumin powder

• Salt and pepper to taste

• 2 boiled eggs (for serving)

• 2 tablespoons fried shallots (for garnish)

• 1 cup cooked rice (for serving)

• Fresh cilantro for garnish

• Lime wedges for serving

• Sambal (optional, for heat)

Instructions:

1. Prepare the Broth:
   In a large pot, add the whole chicken or chicken thighs, water, lemongrass, kaffir lime leaves, and galangal. Bring to a boil, then reduce the heat and simmer for about 30 minutes until the chicken is tender and fully cooked.

2. Prepare the Soup Base:
   While the chicken is simmering, heat the vegetable oil in a pan. Sauté the chopped onions and garlic until fragrant and golden, about 5 minutes. Add the turmeric powder, coriander powder, cumin powder, salt, and pepper. Stir to combine, and cook for another 2-3 minutes until the spices are well-incorporated.

3. Combine the Broth and Soup Base:
   Once the chicken is cooked, remove it from the pot and shred the meat. Discard the bones and skin. Add the sautéed spice mixture to the broth, then stir well to combine. Add the diced potatoes and simmer for an additional 15 minutes, or until the potatoes are tender.

4. Assemble the Soto Ayam:
   In serving bowls, add a scoop of cooked rice. Pour the hot soup with chicken and potatoes over the rice. Garnish with boiled egg halves, fried shallots, fresh cilantro, and a wedge of lime on the side. Serve with sambal for an extra spicy kick.