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Tasia and Gracia Seger’s soto ayam (Indonesian turmeric chicken soup)

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Shake up your regular soup recipe with Tasia and Gracia’s Indonesian turmeric chicken soup. Filled with aromatic flavours and fresh veggies, it’s the ultimate comfort dish.

  • Serves4
  • Cook time45 minutes
  • Prep time20 minutes, + cooling time
Tasia and Gracia Seger’s soto ayam (Indonesian turmeric chicken soup)

Ingredients

  • 1/4 cup (60ml) vegetable oil
  • 1 tbs ground turmeric
  • 2 lemongrass stalks, bruised
  • 5 lime leaves
  • 2 medium carrots, coarsely chopped
  • 3 celery sticks, sliced, leaves reserved
  • 8 cups (2L) salt-reduced chicken stock
  • 500g Coles Australian RSPCA Approved Chicken Thigh Fillets
  • 200g glass noodles
  • 100g bean sprouts, soaked in hot water
  • 250g drumhead cabbage, thinly sliced
  • 2 spring onions, thinly sliced
  • 2 tomatoes, quartered

Soto spice paste

  • 2 shallots, peeled, chopped
  • 3 garlic cloves, peeled, chopped
  • 4cm-piece ginger, peeled, chopped
  • 1 tbs coriander seeds, toasted, ground

Sambal (optional)

  • 15 birdseye chillies
  • 2 tbs lime juice
  • Pinch of salt

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    To make the soto spice paste, place shallot, garlic, ginger and coriander seed in a food processor with a little water. Process until a smooth paste forms.

  2. Step 2

    Heat the oil in a large saucepan over medium heat. Add the spice paste and turmeric and cook, stirring, for 1 min or until aromatic. Add the lemongrass, lime leaves, carrot and celery and stir to coat.

  3. Step 3

    Add the stock to the saucepan and bring to the boil. Season. Reduce heat to low. Cover and simmer for 5 mins or until the carrot and celery start to soften. Add the chicken and simmer, covered, for 15 mins or until the chicken is cooked through. Transfer the chicken to a heatproof bowl and set aside to cool slightly. Use 2 forks to coarsely shred. Strain the broth through a fine sieve into a separate heatproof bowl and cover to keep warm.

  4. Step 4

    Meanwhile, to make the sambal, if using, place the chilli in a saucepan of boiling water and cook for 10 mins or until tender. Refresh under cold water. Drain well. Place the chilli in a food processor and process until finely chopped. Add the lime juice and salt and process until a paste forms.

  5. Step 5

    While the chilli is cooking, prepare the noodles following packet directions. Drain and coarsely chop.

  6. Step 6

    Divide the noodles among serving bowls. Top with the bean sprouts, cabbage, reserved celery leaves, spring onion, tomato and shredded chicken. Ladle the broth into the bowls to serve.

Recipe tip

Serve with hard-boiled eggs, plain potato chips, lime wedges and steamed white rice.

Tasia and Gracia Seger’s soto ayam (Indonesian turmeric chicken soup)

Tasia and Gracia Seger’s soto ayam (Indonesian turmeric chicken soup)
  • Serves4
  • Cook time45 minutes
  • Prep time20 minutes, + cooling time
Ingredients
  • 1/4 cup (60ml) vegetable oil
  • 1 tbs ground turmeric
  • 2 lemongrass stalks, bruised
  • 5 lime leaves
  • 2 medium carrots, coarsely chopped
  • 3 celery sticks, sliced, leaves reserved
  • 8 cups (2L) salt-reduced chicken stock
  • 500g Coles Australian RSPCA Approved Chicken Thigh Fillets
  • 200g glass noodles
  • 100g bean sprouts, soaked in hot water
  • 250g drumhead cabbage, thinly sliced
  • 2 spring onions, thinly sliced
  • 2 tomatoes, quartered

Soto spice paste

  • 2 shallots, peeled, chopped
  • 3 garlic cloves, peeled, chopped
  • 4cm-piece ginger, peeled, chopped
  • 1 tbs coriander seeds, toasted, ground

Sambal (optional)

  • 15 birdseye chillies
  • 2 tbs lime juice
  • Pinch of salt
    Description

    Shake up your regular soup recipe with Tasia and Gracia’s Indonesian turmeric chicken soup. Filled with aromatic flavours and fresh veggies, it’s the ultimate comfort dish.

    Method

    1. Step 1

      To make the soto spice paste, place shallot, garlic, ginger and coriander seed in a food processor with a little water. Process until a smooth paste forms.

    2. Step 2

      Heat the oil in a large saucepan over medium heat. Add the spice paste and turmeric and cook, stirring, for 1 min or until aromatic. Add the lemongrass, lime leaves, carrot and celery and stir to coat.

    3. Step 3

      Add the stock to the saucepan and bring to the boil. Season. Reduce heat to low. Cover and simmer for 5 mins or until the carrot and celery start to soften. Add the chicken and simmer, covered, for 15 mins or until the chicken is cooked through. Transfer the chicken to a heatproof bowl and set aside to cool slightly. Use 2 forks to coarsely shred. Strain the broth through a fine sieve into a separate heatproof bowl and cover to keep warm.

    4. Step 4

      Meanwhile, to make the sambal, if using, place the chilli in a saucepan of boiling water and cook for 10 mins or until tender. Refresh under cold water. Drain well. Place the chilli in a food processor and process until finely chopped. Add the lime juice and salt and process until a paste forms.

    5. Step 5

      While the chilli is cooking, prepare the noodles following packet directions. Drain and coarsely chop.

    6. Step 6

      Divide the noodles among serving bowls. Top with the bean sprouts, cabbage, reserved celery leaves, spring onion, tomato and shredded chicken. Ladle the broth into the bowls to serve.