Soto Ayam Javanese-Style Chicken Soup

Ingredients

• 300 g chicken breast (or thigh), cooked and shredded
• 750 ml chicken broth (low-sodium if available)
• 1 tbsp ginger, finely grated
• 3 cloves garlic, finely minced
• 1 medium shallot, finely minced
• 1 tbsp neutral oil
• 80 g rice noodles (mee hoon or similar)
• 1 tbsp soy sauce
• 1 tbsp lime juice
• 1/2 tsp salt(optional)
• 1/4 tsp white pepper(optional)
• 2 tbsp fresh cilantro or scallions, chopped (for serving)(optional)

Instructions

1. 1

   Prep (15 minutes): Shred the cooked chicken, mince the shallot and garlic, grate the ginger, and chop herbs. If using dried rice noodles, measure them out and keep ready.

2. 2

   Cook aromatics (about 5 minutes): In a pot, heat the oil over medium heat. Add shallot, garlic, and ginger; cook until fragrant, about 1–2 minutes.

3. 3

   Simmer soup base (about 10 minutes): Pour in the chicken broth. Stir in soy sauce and (if using) salt and white pepper. Bring to a gentle simmer and cook for about 8–10 minutes to meld flavors.

4. 4

   Cook noodles and finish (about 10 minutes): Add rice noodles to the simmering broth and cook until tender, about 6–8 minutes. Stir in shredded chicken and warm through for 1–2 minutes. Turn off heat and stir in lime juice.

5. 5

   Serve: Ladle into bowls and top with chopped cilantro or scallions if desired.