Soto Ayam Javanese (Chicken Turmeric Soup)

Ingredients

• 300 g chicken breast
• 2 tsp turmeric powder
• 2 cloves garlic
• 1 tsp fresh ginger
• 1 small shallot
• 750 ml chicken stock
• 100 g rice noodles (bihun)
• 1 tbsp lime juice
• 1 tsp salt
• 0.25 tsp white pepper
• 100 g bean sprouts
• 2 tbsp fried shallots (bawang goreng)
• 2 tbsp cilantro (coriander), chopped(optional)

Instructions

1. 1

   Prep (15 minutes): Thinly slice the shallot. Mince the garlic and ginger. Shred the cooked chicken by cooking it in the stock (or poaching) until just done, then cool slightly and shred.

2. 2

   Cook (25 minutes): In a pot, add the sliced shallot, garlic, and ginger with the turmeric, salt, and white pepper. Sauté 3–4 minutes until fragrant, then pour in the chicken stock. Bring to a simmer.

3. 3

   Cook the noodles: Add the rice noodles and cook according to package timing (about 5–7 minutes) until tender. Stir occasionally to prevent sticking.

4. 4

   Finish and serve: Add the shredded chicken to warm through (about 2–3 minutes). Turn off the heat, stir in lime juice, then ladle into bowls and top with bean sprouts, fried shallots, and cilantro if using.