A great chicken soup. And what those chiles and spices will do for a cold… Medicinal and delicious.

Soto Ayam Kuning (Indonesian Chicken Noodle Soup)
Recipe type: Soups and Stews
Serves: 6
  • 1 frying chicken; quartered
  • 1/2 teaspoon crushed dried hot chiles
  • 3 bulbs garlic halved and loose outer skin removed
  • 2 large onions, quartered but not peeled
  • 2 stalks celery; coarsely chopped
  • 4 small pieces fresh ginger; cut into thin slices
  • 1 small bay leaf
  • 1 star anise pod
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon sugar
  • 2 ounces cellophane noodles
  • 1 medium onion; cut into thin rings
  • 1 medium leek and tops, washed and cut into thin rings
  • 1 red bell pepper, seeded and cut into thin strips
  • 1 large mild fresh chile, cut into thin rings
  • 1/4 pound snow peas; trimmed of strings
  • 1/4 pound mushrooms; thinly sliced
  • oil for coating skillet
  • 1 egg; beaten
  • salt and freshly ground black pepper, to taste
  • Cayenne pepper, to taste, optional
  • 2 green onion tops; for garnish, chopped into thin rings
  1. In a large, heavy pot, put chicken, dried chiles, garlic, quartered onions, celery, ginger, bay leaf, anise, turmeric, and sugar. Add enough water to cover chicken. Bring to a boil, then reduce heat to a rapid simmer and continue to simmer until chicken is tender but still on the bones (about 45 minutes).
  2. When chicken is cool enough to handle, lift from pot, drain, and remove skin. Remove all meat from bones. Return skin and bones to pot, cover, and continue to simmer for another 45 minutes to 1 hour. Cool. Cut meat into thin strips and reserve.
  3. While broth is simmering, put noodles into a bowl and cover with cold water. Leave until soft. When broth is ready, strain through a fine sieve. Discard remains, rinse pot, and return strained broth to pot.
  4. When noodles are soft, drain them and add to broth.
  5. Add onion rings, leek, bell pepper, fresh chile, snow peas, and mushrooms.
  6. Bring to a boil, immediately reduce heat to simmer, and cook for 5 minutes.
  7. Lightly oil a skillet; preheat over medium heat. Pour in egg and swirl to coat pan evenly. Cook until surface is almost dry (not more than 1 minute).
  8. With a pancake turner, begin to roll. Leave for just a bit longer to ensure that it is dry inside, then turn out onto a cutting surface.
  9. With a sharp knife, shred finely. Taste broth for seasoning. Season to taste with salt, black pepper, and cayenne (if desired).
Yield 6 servings (serving size: 1 cup).

To serve, ladle soup into a heated serving dish and add slivered chicken and stir. Sprinkle egg and green onion over surface and serve immediately.

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