Editorial sample recipeIndonesianbeginnerhalaldairy-freegluten-free

Soto Ayam Ambengan (Javanese Turmeric Chicken Noodle Broth)

Name: Soto Ayam Ambengan (Javanese Turmeric Chicken Noodle Broth)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 500 g halal chicken breast, boneless, skinless; 6 cups halal chicken stock, low sodium; 2 tbsp vegetable oil; 2 stalks lemongrass, bruised; 1.5 tsp ground turmeric; 4 cloves garlic, minced; 4 pcs shallots, minced; 100 g mung bean glass noodles, soaked in warm water for 10 minutes; 2 pcs hard-boiled eggs, peeled and halved

A comforting East Javanese golden turmeric chicken soup served over glass noodles and topped with crisp herbs.

Prep: 20 min
Cook: 30 min
Total: 50 min

AI-generated illustration of Soto Ayam Ambengan (Javanese Turmeric Chicken Noodle Broth)

AI illustration

Technique to learn

Ungkep (Simmer-Infusion Method)

Simmering proteins gently in low-heat aromatic stock to absorb deep spices while creating a rich broth.

Instructions

Step 1: Heat oil in a soup pot over medium heat. Sauté minced garlic, minced shallots, and ground turmeric for 3 minutes until fragrant.
Step 2: Pour in the halal chicken stock and add the bruised lemongrass stalks. Bring the broth to a gentle rolling boil.

Step 3: Add chicken breasts to the boiling broth, lower heat to medium-low, and simmer covered for 18 minutes until cooked through.

Step 4: Remove the cooked chicken from the pot, shred the meat finely using two forks, and set aside.

Step 5: Divide the soaked glass noodles and shredded chicken into 4 serving bowls.

Step 6: Ladle the hot golden turmeric broth over each bowl and garnish with half a hard-boiled egg.

Cooking tips

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.

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