Soto Ayam

Soto Ayam is Indonesia’s answer to chicken noodle soup. The dish celebrates slower cooking, mild flavors, and sustained nourishment. It’s also lovely during seasonal transitions. Specifically, from winter to spring and summer to fall. It’s not too heavy, nor too light and there’s truly something for everyone inside. I adapted my own Soto Ayam recipe from a version in Food & Wine magazine.

ingredients

broth base paste

1 cup shallots, chopped
5 garlic cloves, chopped
6 macadamia nuts
1 tbsp turmeric
1 tbsp cumin seeds
1/2 tsp red chili flakes
2 tbsp avocado oil

soup

1/4 cup avocado oil
2 stalks lemongrass, trimmed, smashed (just until the insides open up)
4 bay leaves
4 cups chicken stock
6 cups water
2 tbsp salt
2 tsp black pepper
3lbs boneless, skinless chicken breasts
2 cups (1 can) coconut milk (full fat)

for assembling the bowls

1 package rice noodles, prepared according to package
1 large tomato, chopped
2 hard boiled eggs, peeled and quartered
green onion, chopped
romaine or cabbage, shredded
bean sprouts
lime wedges
thai basil, ripped

instructions

Prepare broth base paste. Place all ingredients into a food processor and pulse to combine until smooth (about 1 min).
Make the soup. Heat avocado oil in large soup pot (like a dutch oven). Once hot, add lemongrass and bay leaf. Allow to become fragrant (about 1 min).
Add paste and cook over medium heat for about 5 minutes, stirring frequently.
Add broth, water, salt and pepper, bring to a boil.
Reduce heat to medium, add chicken and simmer for 30 minutes.
Add coconut milk and cook for another 5 minutes.
Remove chicken from pot and place on a plate (wait about 5 minutes before handling). Shred chicken.
Remove and discard lemongrass and bay leaf. Keep broth warm over low heat and salt to taste.
Assemble the bowls. In a large soup or pasta bowl, add noodles and desired fillings (tomatoes, eggs, chicken, etc.) and ladle broth over your dish. Eat immediatly.