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Indonesian-Style Chicken and Rice Noodle Soup

Indonesian-Style Chicken and Rice Noodle Soup

By Diane UngerDecember 18, 2019

  • Makes
    4 to 6 servings
  • Cook Time
    1 hour 40 minutes
  • Active time plus cooling
    30 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.

Tip

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.

Ingredients
  • 3

    tablespoons grapeseed or other neutral oil

  • 1

    bunch cilantro, stems chopped, leaves left whole, reserved separately

  • 1

    bunch scallions, white parts chopped, green parts thinly sliced, reserved separately

  • 2

    serrano or jalapeño chilies, stemmed, seeded if desired

  • 3

    tablespoons white peppercorns

  • 4

    lemon grass stalks, trimmed to bottom 8 inches, bruised

  • 4

    ounces ginger, not peeled, thinly sliced

  • 6

    medium garlic cloves, smashed and peeled

  • 2

    tablespoons ground turmeric

  • 2

    tablespoons cumin seeds

  • 4

    pounds chicken leg quarters

  • 2

    tablespoons lime juice, plus lime wedges to serve

  • Kosher salt and ground white pepper

  • 8

    ounces rice vermicelli, prepared according to package directions, drained and divided among serving bowls

  • Thinly sliced radishes, to serve

Step 1

In a large pot over medium-high, heat the oil until shimmering. Add the cilantro stems, scallion whites, chilies, peppercorns, lemon grass, ginger and garlic.

Cook, stirring, until beginning to brown, about 2 minutes. Stir in the turmeric and cumin seeds, then cook until fragrant, about 30 seconds.

Add 2 quarts water, bring to a boil, cover, then cook for 15 minutes, adjusting the heat to maintain a simmer.

Step 2

Add the chicken and return to a simmer. Cover and cook until a skewer inserted into the chicken meets no resistance and the meat reaches 175°F to 185°F, 35 to 40 minutes.

Remove the pot from the heat. Using tongs, transfer the chicken to a large bowl and set aside to cool.

Step 3

Meanwhile, pour the broth through a fine mesh strainer set over another large bowl; press on the solids to extract as much liquid as possible; discard the solids.

Wipe out the pot, then return the broth to it. When the chicken is cool enough to handle, shred the meat into bite-size pieces, discarding skin and bones.

Step 4

Bring the broth to a simmer over medium. Add the chicken and cook until heated through, 1 to 2 minutes. Off heat, stir in the lime juice, then taste and season with salt and pepper.

Ladle the soup into the bowls over the noodles. Top each serving with cilantro leaves, scallion greens and radish slices. Serve with lime wedges.

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