Soto Ayam (Turmeric Chicken Noodle Soup)
An Indonesian dinner sized for one person, ready in 29 minutes. About 610 kcal and 42 g protein.
Per portion
Calories from protein 28%, carbs 36%, fat 36%. Estimated from the ingredients.
Roughly £2.40 a portion.
Method
- 1
Boil the egg for 8 minutes, then cool and peel. Put the chicken, stock, turmeric, garlic, ginger and lemongrass into a saucepan, bring to a simmer and cook for 15 minutes until the chicken is cooked through (75°C in the thickest part).
- 2
Remove the chicken, shred it, and return it to the pan.
- 3
Meanwhile, soak the noodles in boiled water for 4–5 minutes until tender, then drain and place in a bowl.
- 4
Ladle the hot soup and shredded chicken over the noodles.
- 5
Season to taste, then top with the boiled egg, beansprouts and spring onion, and serve with the lime wedge and chilli sauce on the side.
Cook's notes
- Sizes. Vegetables, fruit and eggs are medium unless the recipe says otherwise. A tin is a standard 400g tin.
- Dairy. Salted or unsalted butter both work; with salted, go easy on any extra salt. Use full-fat soured cream, crème fraîche and yoghurt in anything hot, as low-fat versions split.
- Stock. A cube or pot made up as the packet says. Cubes are salty, so taste before adding more salt.
- Heat. Medium means a gentle sizzle, not spitting. High means the oil shimmers before the food goes in. A simmer is a few lazy bubbles, not a rolling boil. Leave the lid off unless the recipe says to cover.
- Pans. A small saucepan is about 16cm and a frying pan about 24cm. Sauces reduce faster in a wider pan, so go by how it looks rather than the clock.
- Doneness. Chicken and turkey should reach 75°C in the thickest part, pork 65 to 70°C, and beef steak 55°C for medium-rare. Rest steaks and chops for a few minutes before slicing.
- Finishing. Taste before serving. Most dishes want a pinch more salt, and a squeeze of lemon or a splash of vinegar lifts anything rich.
- Leftovers. Cool quickly, cover and keep in the fridge for up to 2 days, then reheat until piping hot. Cooked rice keeps for 1 day and should only be reheated once.
solosupper.co.uk/recipes/soto-ayam-turmeric-chicken-noodle-soup/
