Soto Ayam — Golden Turmeric Soup with Chicken Thighs & Bean Sprouts

Ingredients

• 1 lb Chicken Thighs
• 6 cups water
• 4 shallots, 3 cloves garlic, and 1-inch piece ginger, blended to a paste
• 1½ tsp ground turmeric
• 1 stalk lemongrass, bruised, and 3 makrut lime leaves
• 1 tsp ground coriander
• 2 tbsp oil
• 4 oz glass noodles, soaked
• 2 cups Bean Sprouts
• 2 hard-boiled eggs, halved
• Fried shallots, celery leaves or cilantro, lime wedges, and sambal

Method

1. Fry the shallot paste, turmeric, and coriander in oil until the raw smell burns off and the oil turns gold, 2–3 minutes.
2. Add the Chicken Thighs, water, lemongrass, and lime leaves. Simmer 30 minutes, skimming once, until the Chicken Thighs is tender and the broth is yellow as a wedding sari.
3. Lift out the Chicken Thighs, shred it, and season the broth boldly with salt — turmeric broths go flat without it.
4. Divide the noodles, Bean Sprouts, shredded Chicken Thighs, and eggs between deep bowls.
5. Ladle the hot broth over, then finish with fried shallots, herbs, lime, and sambal — soto is a build-your-own religion.