Soto Ayam (Chicken Soup) with Glass Noodles and Turmeric

A warming and flavorful Indonesian chicken soup featuring glass noodles, turmeric, and a variety of toppings.

Prep Time

20 minutes

Total Time

60 minutes

Calories

450 kcal

Difficulty

Medium

Equipment

1 item

Cost

£2.66/serving

Season:

☀️ Summer

Meal Type:

Soup

Cuisine:

Asian

Main Ingredient:

Chicken•Eggs

Dietary:

Gluten-Free

Mood:

Comfort Food•Healthy

Ingredients

Servings

4Chicken thighs(Boneless and skinless, about 1.5 lbs)

£3.50

8cupsWater

4ozGlass noodles(Bean thread noodles, soaked in warm water for 15 minutes then drained)

£1.20

2Hard-boiled eggs(Peeled and halved)

£1.00

4Lime wedges(For serving)

£0.50

2tablespoonsVegetable oil

£0.20

4Shallots(Minced)

£0.80

4clovesGarlic(Minced)

£0.20

1inchFresh ginger(Peeled and minced)

£0.30

1inchFresh turmeric(Peeled and minced, or 1 tsp ground turmeric)

£0.40

1stalkLemongrass(Bruised)

£0.50

3Kaffir lime leaves

£0.60

1Chicken bouillon cube(Or 1 tbsp chicken bouillon powder)

£0.10

1teaspoonSalt(Or to taste)

£0.05

0.5teaspoonWhite pepper(Or to taste)

£0.10

2Green onions(Sliced, for garnish)

£0.40

2tablespoonsFried shallots(For garnish (optional))

£0.80

Total Cost

£10.65

£2.66 per serving

Instructions

1.
In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the shallots, garlic, ginger, and turmeric and cook until fragrant, about 2-3 minutes.
2.
Add the lemongrass and kaffir lime leaves and cook for another minute.
3.
Add the chicken thighs and cook until lightly browned on all sides.
4.
Pour in the water and add the chicken bouillon cube (or powder). Bring to a boil, then reduce heat to a simmer. Cover and cook for 20-25 minutes, or until the chicken is cooked through.
5.
Remove the chicken from the pot and set aside to cool slightly. Once cool enough to handle, shred the chicken with two forks.
6.
Season the broth with salt and white pepper to taste.
7.
Add the soaked and drained glass noodles to the broth and cook for 2-3 minutes, or until tender.
8.
To serve, ladle the soup into bowls. Top with shredded chicken, halved hard-boiled eggs, green onions, and fried shallots (if using). Serve with lime wedges for squeezing over the soup.

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My Notes

Nutrition Information

Nutrition per serving (400g)

450 kcal / 1883 kJ

Carbs

20g

8% of RDA

Fat

25g

36% of RDA

Protein

35g

70% of RDA

Detailed Breakdown

Fibre

2 g

7% of RDA

Sugar

3 g

3% of RDA

Sodium

1200 mg

52% of RDA

Saturated Fat

6 g

30% of RDA

Chef's Tips

For a richer flavor, use homemade chicken broth instead of water and bouillon.

You can add other vegetables to the soup, such as shredded cabbage, bean sprouts, or sliced carrots.

Sambal oelek (chili paste) can be served alongside for those who like a spicy kick.

Other possible garnishes include sliced celery leaves, fried garlic chips, and emping (melinjo crackers).

Cooking Equipment

Large pot or Dutch oven

Wine Pairings

No wine pairing suggestions available for this recipe.

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