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How to cook Soto ayam

Soto ayam is a turmeric-yellow chicken soup, served in Singapore with rice cubes or vermicelli, shredded chicken, bean sprouts, egg and a fiery sambal on the side. The broth is fragrant with lemongrass, galangal and a ground spice paste, and each bowl is finished with crisp fried shallots and a squeeze of lime.

Ingredients

For the chicken broth

• 1 kg bone-in chicken (a mix of thighs and drumsticks)
• 2.5 litres water
• 2 stalks lemongrass, bruised
• 4 cm galangal, sliced into thick coins
• 4 kaffir lime leaves
• 1 tbsp salt, plus more to taste
• 1 tsp sugar

For the spice paste (rempah)

• 8 shallots, peeled
• 5 cloves garlic
• 3 cm fresh turmeric, peeled (or 1 tsp turmeric powder)
• 2 cm ginger, peeled
• 4 candlenuts (buah keras)
• 1 tbsp coriander seeds, dry-toasted and ground
• 1 tsp white peppercorns
• 3 tbsp cooking oil for frying the paste

For the sambal (chilli dip)

• 8 red chillies, deseeded if you want less heat
• 4 bird's eye chillies (cili padi)
• 2 shallots
• 1 tbsp calamansi or lime juice
• 1/2 tsp salt
• 1/2 tsp sugar
• 1 tbsp cooking oil

For the bowls

• 200 g rice vermicelli (bee hoon), or 4 compressed rice cubes (lontong/nasi impit)
• 150 g bean sprouts, tails trimmed
• 4 eggs
• 2 medium potatoes, peeled and cubed (optional, for perkedel-style bites)
• 3 tbsp crispy fried shallots (store-bought)
• 2 stalks spring onion, finely sliced
• 1 bunch Chinese celery, chopped
• 2 limes, cut into wedges

Steps

1. Simmer the chicken8 min
   Place the chicken and water in a large pot over high heat. Bring to a boil, then skim off the grey foam that rises for the first 5 minutes. Reduce to a gentle simmer.
2. Add aromatics to the pot35 min
   Add the lemongrass, galangal, lime leaves, salt and sugar. Simmer uncovered on low heat for 30 to 35 minutes, until the chicken is tender and the meat pulls easily from the bone.
3. Grind the spice paste8 min
   While the chicken simmers, blend or pound the shallots, garlic, turmeric, ginger, candlenuts, ground coriander and peppercorns with a splash of water into a smooth paste.
4. Fry the paste10 min
   Heat 3 tbsp oil in a wok or frying pan over medium heat. Fry the paste, stirring often, for 8 to 10 minutes until it darkens slightly, smells fragrant and the oil separates at the edges.
5. Combine paste and broth15 min
   Remove the chicken to a plate. Scrape the fried paste into the broth, stir well, and simmer on low for 15 minutes so the flavours meld. Taste and adjust with salt and a pinch of sugar.
6. Shred the chicken10 min
   Once cool enough to handle, pull the chicken meat from the bones and shred into bite-size pieces. Discard the skin and bones, or return the bones to the pot for the last 10 minutes of simmering for extra body, then remove them.
7. Boil the eggs10 min
   Lower the eggs into a pot of boiling water and cook for 9 minutes for firm yolks. Transfer to cold water, peel, and halve.
8. Make the sambal8 min
   Blend the chillies, bird's eye chillies and shallots into a coarse paste. Heat 1 tbsp oil in a small pan over medium-low heat and fry the paste for 5 to 6 minutes until the raw smell is gone and the oil turns red. Stir in the salt, sugar and calamansi juice, then cool.
9. Prepare the noodles and sprouts8 min
   Soak the vermicelli in hot water for 5 to 6 minutes until soft, then drain. Blanch the bean sprouts in boiling water for 30 seconds and drain. If using rice cubes, slice them into bite-size pieces.
10. Fry the potato bites (optional)15 min
    Boil the potato cubes for 10 minutes until soft, drain, mash with a pinch of salt and pepper, shape into small patties, and pan-fry in 2 tbsp oil over medium heat for 2 to 3 minutes per side until golden.
11. Assemble the bowls3 min
    Divide the vermicelli or rice cubes among four bowls. Top with bean sprouts, shredded chicken and half an egg. Ladle over piping hot broth until the toppings are just covered.
12. Garnish and serve2 min
    Scatter fried shallots, spring onion and Chinese celery over each bowl. Serve with lime wedges and a small dish of sambal on the side, so each person can add heat as they like.

Tips

• Toast the coriander seeds in a dry pan for 1 to 2 minutes until fragrant before grinding for a deeper flavour.
• Fry the spice paste patiently; if it is not cooked until the oil separates, the broth will taste raw and harsh.
• Keep the broth at a gentle simmer rather than a hard boil so it stays clear and golden.
• Fresh turmeric stains hands, chopping boards and clothing yellow; wear gloves or rub a little oil on your hands first.
• Serve the sambal on the side, as many diners prefer to control their own heat.

Food safety and allergens

Chicken is cooked through when the juices run clear and the thickest part reaches 74°C with no pink near the bone. Cool leftover broth quickly, refrigerate within 2 hours, and keep for up to 3 days; reheat until steaming hot before serving.

Contains: egg

Watch it being made

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