Creamy Malaysian Soto Ayam with Lemongrass and Coconut Milk

Name: Creamy Malaysian Soto Ayam with Lemongrass and Coconut Milk
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Soup
Ingredients: Chicken breasts; Chicken broth; Lemongrass stalks; Ginger; Garlic cloves; Onion; Coconut milk; Vegetable oil; Turmeric powder; Coriander powder; Cumin powder; Salt and pepper; Rice noodles; Bean sprouts; Hard-boiled eggs; Fresh cilantro leaves; Lime wedges; Crispy shallots

A Rich and Fragrant Chicken Soup

Discover the harmony of spices and creamy textures in this traditional Malaysian dish that's sure to comfort and satisfy.

1 h 45 min
4
Intermediate

Ingredients

Soto Base

Chicken breasts

2 boneless, cut into small pieces

Chicken broth

4 cups

Lemongrass stalks

2, crushed

Ginger

Thumb-sized piece, sliced

Garlic cloves

2, minced

Onion

1 small, diced

Coconut milk

1 cup

Vegetable oil

2 tablespoons

Spice Mix

Turmeric powder

1 teaspoon

Coriander powder

1 teaspoon

Cumin powder

1/2 teaspoon

Salt and pepper

To taste

Noodle and Toppings

Rice noodles

200g

Bean sprouts

1 cup, rinsed

Hard-boiled eggs

2, halved

Garnishes

Fresh cilantro leaves

Chopped

Lime wedges

Crispy shallots

Preparation

Marinating the Chicken

Mix spices and chicken

In a bowl, mix the chicken pieces with turmeric, coriander, and cumin powders.

Season and marinate

Add a pinch of salt and pepper, then let marinate for about 30 minutes.

Set aside

Set aside.

Preparing the Soup Base

Heat oil and aromatics

Heat oil in a large pot over medium heat.

Sauté aromatics

Add onions, garlic, ginger, and lemongrass, sauté until fragrant.

Cook chicken

Stir in the marinated chicken, cooking until lightly browned.

Cooking Process

Simmer the soup

Add chicken broth and bring to a gentle simmer, then add coconut milk. Let it cook for about 30 minutes.

Do not let the coconut milk come to a rapid boil; it may curdle. Taste the broth before adding more salt as the flavors develop.

Cook the noodles

Cook rice noodles according to package instructions. Drain and set aside.

Assemble the soto

Divide noodles into bowls and ladle over the hot soup, topping with bean sprouts and boiled egg halves.

Plating & Serving