Soto Ayam (Javanese-Style Chicken Soup)

Ingredients

• 250 g chicken breast (or thigh), cooked and shredded
• 750 ml chicken broth (or stock)
• 1 tbsp fresh ginger, grated
• 1 tsp ground turmeric
• 2 cloves garlic, minced
• 1 small shallot, minced
• 1 stalk lemongrass, bruised and cut into 2-inch pieces(optional)
• 1 tsp salt
• 1/2 tsp white pepper
• 1 cup cooked rice
• 1 tbsp lime juice(optional)

Instructions

1. 1

   Prep (15 minutes): Shred the cooked chicken. Mince the shallot and garlic, grate the ginger, and measure the turmeric, salt, and pepper. If using lemongrass, bruise and cut it into pieces.

2. 2

   Cook (25 minutes): In a pot, add chicken broth, ginger, turmeric, minced shallot, minced garlic, and lemongrass (if using). Bring to a gentle simmer and cook for 15 minutes to infuse the broth.

3. 3

   Finish: Add the shredded chicken and simmer for 8–10 minutes until heated through. Season with salt and white pepper. Remove lemongrass if used.

4. 4

   Serve: Divide cooked rice into bowls, ladle the hot soup over the rice, and add lime juice if desired.