Java

Soto ayam

Golden turmeric chicken soup with glass noodles and lime. Indonesia's chicken soup for every soul.

75 minTime

42 gProtein each

mediumSpice

A soup for every region1 chapter · 1 min read

Make it your way

Grandma's wayTurmeric chicken broth with all the toppings.

The original

490kcalsame

42 gproteinsame

3 gfibresame

75minutessame

Soto ayam.

Per serving, worked out from the ingredient table.

Ingredients

Chicken, curry cut (bone in chicken, small pieces)bone in pieces

Water8 cups

Shallots5

Garlic6 cloves

Ginger2.5 cm

Galangal2.5 cm, bruised

Turmeric (ground turmeric)1½ tsp

Cashews4 candlenuts, or cashews

Coriander seeds1 tsp

White pepper½ tsp

Lemongrass2 stalks, bruised

Kaffir lime leaves (makrut lime leaves)4

Cooking oil (vegetable oil)1 tbsp

Sweet potato glass noodles (glass noodles, cellophane noodles)2 small bundles

Moong sprouts (mung bean sprouts)bean sprouts

Cabbageshredded

Egg4, hard boiled

Lemonlime wedges

Spring onion (green onion, scallion)sliced

Saltto taste

Method

5 steps

1Grind shallots, garlic, ginger, turmeric, candlenuts, coriander and white pepper into a paste.
2Fry the paste in oil with lemongrass, galangal and lime leaves until fragrant.
3Add chicken and water and simmer gently until the chicken is cooked through and tender, about 40 minutes. Season with salt.
4Lift out the chicken, shred it, discard bones.
5Soak glass noodles. Fill bowls with noodles, cabbage, sprouts, chicken and half an egg; ladle over hot broth. Serve with lime and spring onion.

Serve it like this

Serve in bowls with half an egg and chicken on top, fried shallots, lime wedges and sambal on the side, with rice or rice cakes.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Java

Soto ayam

Golden turmeric chicken soup with glass noodles and lime. Indonesia's chicken soup for every soul.

75 minTime

42 gProtein each

mediumSpice

A soup for every region1 chapter · 1 min read

Make it your way

Grandma's wayTurmeric chicken broth with all the toppings.

The original

490kcalsame

42 gproteinsame

3 gfibresame

75minutessame

Soto ayam.

Per serving, worked out from the ingredient table.

Ingredients

Chicken, curry cut (bone in chicken, small pieces)bone in pieces

Water8 cups

Shallots5

Garlic6 cloves

Ginger2.5 cm

Galangal2.5 cm, bruised

Turmeric (ground turmeric)1½ tsp

Cashews4 candlenuts, or cashews

Coriander seeds1 tsp

White pepper½ tsp

Lemongrass2 stalks, bruised

Kaffir lime leaves (makrut lime leaves)4

Cooking oil (vegetable oil)1 tbsp

Sweet potato glass noodles (glass noodles, cellophane noodles)2 small bundles

Moong sprouts (mung bean sprouts)bean sprouts

Cabbageshredded

Egg4, hard boiled

Lemonlime wedges

Spring onion (green onion, scallion)sliced

Saltto taste

Method

5 steps

1Grind shallots, garlic, ginger, turmeric, candlenuts, coriander and white pepper into a paste.
2Fry the paste in oil with lemongrass, galangal and lime leaves until fragrant.
3Add chicken and water and simmer gently until the chicken is cooked through and tender, about 40 minutes. Season with salt.
4Lift out the chicken, shred it, discard bones.
5Soak glass noodles. Fill bowls with noodles, cabbage, sprouts, chicken and half an egg; ladle over hot broth. Serve with lime and spring onion.

Serve it like this

Serve in bowls with half an egg and chicken on top, fried shallots, lime wedges and sambal on the side, with rice or rice cakes.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Soto ayam

Make it your way

Ingredients

Method

Soto ayam

Make it your way

Ingredients

Method

Make it a meal