Indonesian-Style Chicken and Rice Noodle Soup
- Makes4 to 6 servings
- Cook Time1 hour 40 minutes
- Active time plus cooling30 minutes active
Soto ayam is a classic Indonesian chicken and noodle soup. The broth is aromatic with lemon grass and infused with turmeric, which also gives the broth a warm yellow hue. Our version simmers chicken leg quarters in water for rich flavor, and the cooked meat later is shredded and added to the soup. Generous amounts of aromatics and spices yield a bold, intense broth. Bowls of soto ayam customarily are finished with multiple garnishes, including boiled eggs, bean sprouts and fried shallots, but we opted to keep things simple with fresh herbs and colorful sliced radishes. For make-ahead convenience, the strained broth and shredded chicken can be cooled and refrigerated separately for up to two days.
Don't forget to bruise the lemon grass, which helps release its flavor. Give each stalk a couple whacks with the flat side of a cleaver, the heel of heavy knife handle or the blunt side of the blade of a chef's knife. If you can't find fresh lemon grass, look for lemon grass paste sold in tubes in the produce section of the supermarket; its flavor comes somewhat close to fresh. Use 2 tablespoons in place of the fresh stalks.
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