Soto Ayam Kuning (Yellow Chicken Soup with Rice Cakes)
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Ingredients
- 700 g bone-in chicken thighs
- 400 g cooked short-grain rice (cooled)
- 5 shallots
- 4 garlic cloves
- 1 tbsp ground turmeric
- 15 g fresh ginger, sliced
- 1 lemongrass stalk, bruised
- 100 g beansprouts
- 10 g fresh coriander, roughly chopped
Nutrition (per serving)
- Calories
- 488 kcal
- Protein
- 33.8 g
- Carbohydrate
- 38 g
- of which sugars
- 4.3 g
- Fat
- 21.5 g
- of which saturates
- 6.1 g
- Fibre
- 2.9 g
- Salt
- 0.38 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, cover and 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, ground turmeric and ginger 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
Press the cooled rice into small cakes and divide between bowls with the shredded chicken.
- 6
Ladle over the hot yellow broth and top with the beansprouts and fresh coriander.
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