‘Soto Ayam’ is the national chicken soup of Indonesia. Being a country formed of many different regions and ethnic groups, naturally this chicken soup comes with a whole portfolio of variations. This recipe leans on the Javanese style, and results in a heavenly bowl of noodles, chicken and toppings with a pristine golden chicken broth flavoured with traditional Islamic spices. Turmeric is a key flavouring in this - it’s not just a food dye - so I urge you to use some fresh turmeric, though dried turmeric could do in its place otherwise. This soup uses chicken legs, poached to make a flavourful chicken broth with a ‘bumbu’ seasoning paste, which we will discover how to make also. The chicken legs provide the broth and ample shredded meat for topping the noodles. Of course, the best part of ‘soto ayam’ is the toppings! Go wild with shredded chicken, crispy onions, fresh leaves, beansprouts, spicy sambal paste and boiled eggs. It’s a bowl of tasty enchantment. Let’s go!
