Soto Ayam (Indonesian Chicken Noodle Soup)
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 700 g bone-in chicken thighs
- 200 g dried rice vermicelli noodles
- 5 shallots
- 4 garlic cloves
- 15 g fresh ginger, sliced
- 1 tsp ground turmeric
- 1 lemongrass stalk, bruised
- 100 g beansprouts
- 2 large eggs, hard-boiled and peeled
Nutrition (per serving)
- Calories
- 582 kcal
- Protein
- 37.8 g
- Carbohydrate
- 49.7 g
- of which sugars
- 4.5 g
- Fat
- 24.7 g
- of which saturates
- 7 g
- Fibre
- 2.9 g
- Salt
- 0.49 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Put the chicken thighs in a large pot with 1.2 litres water, bring to the boil, skim off any foam, then simmer for 25 minutes until cooked through.
- 2
Lift out the chicken, shred the meat off the bone discarding the skin and bones, and keep the stock.
- 3
Blend the shallots, garlic, ginger and ground turmeric to a paste and fry in a clean pan for 4-5 minutes until fragrant.
- 4
Pour the stock back in with the lemongrass and simmer for 10 minutes.
- 5
Soak the rice vermicelli noodles in boiled water for 6-7 minutes until soft, then drain and divide between bowls with the shredded chicken.
- 6
Ladle over the hot broth and top with the beansprouts and sliced hard-boiled eggs.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.