Indonesian Turmeric Chicken Soup (Soto Ayam) — Fragrant Shredded Chicken Broth

• 1.2 kgbone-in chicken legs
• 2.2 lwater
• 3 stalklemongrass (white part bruised)
• 6 leafkaffir lime leaves
• 3 leafIndonesian bay leaves (daun salam)
• 2 inchgalangal (sliced and bruised)
• 2.25 tspfine sea salt
• 1.5 tsppalm sugar
• 3 tbspneutral oil
• 120 gshallots (peeled and roughly chopped)
• 5 clovegarlic
• 30 gcandlenuts (lightly toasted)
• 2 inchfresh turmeric (peeled)
• 1 inchfresh ginger (peeled)
• 2 tspcoriander seeds
• 0.75 tspwhite peppercorns
• 240 gglass noodles
• 180 gbean sprouts
• 180 ggreen cabbage (finely shredded)
• 4eggs (hard-boiled, peeled, and halved)
• 2tomatoes (cut into wedges)
• 4scallions (thinly sliced)
• 20 gChinese celery leaves (chopped)
• 45 gfried shallots (plain and gluten-free if needed)
• 3limes (cut into wedges)
• 6 tspsambal oelek

Instructions

1. 1

   Toast the coriander seeds and white peppercorns in a dry skillet over medium heat for 2 minutes, shaking the pan until fragrant. Grind them finely, then blend with the shallots, garlic, candlenuts, fresh turmeric, fresh ginger, and 60 ml of the measured water until you have a smooth yellow paste.

2. 2

   Heat the neutral oil in a heavy soup pot over medium heat and add the spice paste. Fry it for 8 to 10 minutes, stirring often, until the raw shallot smell disappears, the paste darkens slightly, and the oil begins to separate at the edges.

3. 3

   Add the chicken legs and turn them in the fried paste for 3 minutes so the surface is coated with the aromatics. Pour in the remaining water, then add the lemongrass, kaffir lime leaves, Indonesian bay leaves, galangal, salt, and palm sugar.

4. 4

   Bring the pot to a gentle boil, then immediately reduce the heat so the broth simmers steadily rather than rolling hard. Cook uncovered for 45 to 50 minutes, skimming foam from the surface, until the chicken is tender and the broth is deeply yellow and aromatic.

5. 5

   Lift the chicken onto a tray and let it cool for 10 minutes, keeping the broth at a low simmer. Remove the skin and bones, then shred the meat into bite-size strands and moisten it with 120 ml of hot broth to keep it juicy.

6. 6

   Strain the broth through a fine sieve into a clean pot, pressing lightly on the aromatics to extract their flavor without forcing gritty paste through. Taste the broth and adjust only with measured seasoning if needed, using up to 0.25 tsp extra salt for a sharper finish.

7. 7

   Soak the glass noodles in boiling water for 5 minutes, then drain thoroughly and cut them into manageable lengths with kitchen scissors. Blanch the bean sprouts for 20 seconds in boiling water, drain them, and keep the cabbage raw for a fresh crunch.

8. 8

   Divide the glass noodles, cabbage, bean sprouts, and shredded chicken among 6 deep bowls. Ladle about 300 ml of hot broth into each bowl, making sure every serving gets enough clear golden soup.

9. 9

   Top each bowl with egg halves, tomato wedges, scallions, Chinese celery leaves, fried shallots, lime wedges, and 1 tsp sambal oelek. Serve immediately while the broth is steaming, inviting diners to squeeze in lime and stir in sambal at the table.