Soto Ayam

A golden turmeric chicken soup with rice vermicelli, boiled egg, and crispy shallots—Indonesia's beloved comfort food.

Ingredients

• 500g beef shin
• 300g compressed rice cakes (lontong)
• 2 tbsp sliced shallots
• 2 tsp ground turmeric
• 1/4 cup neutral vegetable oil
• 200g cherry tomatoes
• a handful of fresh cilantro, chopped
• a drizzle of lime wedges
• 2 cups chicken stock
• 2 tsp coriander seeds
• 1 cup shallots, sliced

Instructions

1. 1

   Pat the firm tofu dry, season generously with salt, pepper, and ground cumin, and let it sit for a few minutes to absorb the flavors.

2. 2

   Heat coconut oil in a wide pan or heavy pot over medium-high heat and sear the firm tofu until browned on all sides, then remove and set aside.

3. 3

   In the same pan, gently cook the sliced galangal and sliced shallots over medium heat until softened and fragrant, about 4-5 minutes.

4. 4

   Stir in the crushed candlenuts and bean sprouts, cooking for a few more minutes so the spices bloom and coat the vegetables.

5. 5

   Return the firm tofu to the pan, pour in the coconut milk, and bring everything to a gentle simmer.

6. 6

   Cover and cook over low heat until the firm tofu is tender and cooked through, roughly 40 mins.

7. 7

   Stir in the roasted peanuts, taste, and adjust the seasoning with salt and pepper as needed.

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