Indonesian · beginner
Soto Ayam Ambengan (Javanese Turmeric Chicken Noodle Broth)
A comforting East Javanese golden turmeric chicken soup served over glass noodles and topped with crisp herbs.
- PREP TIME
- 20 min
- COOK TIME
- 30 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Heat oil in a soup pot over medium heat. Sauté minced garlic, minced shallots, and ground turmeric for 3 minutes until fragrant.
- 02
Pour in the halal chicken stock and add the bruised lemongrass stalks. Bring the broth to a gentle rolling boil.
- 03
Add chicken breasts to the boiling broth, lower heat to medium-low, and simmer covered for 18 minutes until cooked through.
- 04
Remove the cooked chicken from the pot, shred the meat finely using two forks, and set aside.
- 05
Divide the soaked glass noodles and shredded chicken into 4 serving bowls.
- 06
Ladle the hot golden turmeric broth over each bowl and garnish with half a hard-boiled egg.
A LITTLE KITCHEN KNOW-HOW
Ungkep (Simmer-Infusion Method)
Simmering proteins gently in low-heat aromatic stock to absorb deep spices while creating a rich broth.
Notes from the kitchen
- Rinse glass noodles in cool water after soaking to prevent them from becoming sticky before serving.
- Add fried shallots on top for extra crunch if desired.
- Original home-cooking adaptation inspired by Indonesian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
