Soto Ayam Jahe: Indonesian Ginger Chicken Soup Recipe

Soto Ayam Jahe++

Soto Ayam Jahe++ is a traditional Indonesian chicken soup that beautifully combines the robust flavors of ginger, lemongrass, and a range of aromatic spices. This dish is perfect for a comforting meal and is sure to delight with its rich, savory broth and vibrant, fresh ingredients. Follow this detailed recipe to create a flavorful and satisfying Soto Ayam Jahe++ that captures the essence of Indonesian cuisine.

Ingredients

For the Chicken Soup:

• 1 kg kampung chicken (free-range chicken), cut into pieces
• 1 large ginger root, thinly sliced
• 5 cm galangal, thinly sliced
• 1 bay leaf
• 2 kaffir lime leaves
• 1 stalk lemongrass, bruised

For the Spice Paste:

• 6 cm turmeric, peeled
• 6 shallots
• 4 cloves garlic
• 1 teaspoon coriander seeds
• 8 candlenuts, toasted

Additional Ingredients:

• Sugar, to taste
• Salt, to taste

For Garnishing and Serving:

• 2 bunches of cellophane noodles (sohun)
• 2 ounces bean sprouts
• Cabbage, shredded
• Boiled eggs (optional)
• Chopped scallions
• Chopped celery
• Lime wedges, for serving

Instructions

1. Prepare the Chicken:

   • Clean and cut the chicken into pieces. In a large pot, bring water to a boil and add the chicken pieces. Boil for about 15 minutes to remove any impurities and excess fat. Discard the first batch of boiling water and set the chicken aside.

2. Make the Spice Paste:

   • In a blender or mortar and pestle, grind together the turmeric, shallots, garlic, coriander seeds, and toasted candlenuts until you achieve a smooth paste.

3. Cook the Spice Paste:

   • Heat a small amount of oil in a pan over medium heat. Add the ground spice paste and sauté until fragrant. Incorporate the bay leaf, lemongrass, and kaffir lime leaves, and continue cooking until the paste is well-cooked and aromatic.

4. Simmer the Chicken Soup:

   • In a large pot, add the cleaned chicken pieces along with the sliced ginger and galangal. Pour in enough water to cover the chicken. Add the cooked spice paste to the pot. Simmer over low to medium heat until the chicken is tender and cooked through. Adjust the seasoning with sugar and salt according to your taste.

5. Prepare the Garnishes and Noodles:

   • Soak the cellophane noodles in hot water until they are softened. Rinse the bean sprouts and shred the cabbage. If using, boil the eggs until hard-cooked, then peel and set aside.

6. Assemble and Serve:

   • Taste the soup and adjust the seasoning if needed. Stir in chopped scallions and celery for added freshness. In serving bowls, place a portion of the softened cellophane noodles, bean sprouts, and shredded cabbage. Ladle the hot soup over the top. Garnish with boiled eggs if desired, and serve with lime wedges on the side to add a fresh, tangy flavor.

Enjoy your Soto Ayam Jahe++ warm and savor the delightful blend of spices and fresh ingredients that make this dish a standout favorite in Indonesian cuisine.