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Lunch / Dinner

Indonesian Chicken Soup

While a trip to tropical Indonesia may not be in the works, you can still savor their acclaimed soto ayam [SOH-toh ah-YAM]. Meaning chicken soup, it’s served throughout this island nation. With hints of lemongrass and ginger in the flavorful broth, then served with fragrant herbs, rice noodles, and eggs, this easy and healthy soup is nothing short of addictive.

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Test Kitchen Tip

Mung bean sprouts are extremely perishable, so always check the expiration date when purchasing, and use them within two days.


Heat oil over medium-high. Add shallots, ginger, and garlic and cook until fragrant, 1–2 minutes.

Add broth, fish sauce, brown sugar, turmeric, coriander, and lemongrass; bring to a boil. Reduce heat to medium and simmer soup 10 minutes.

Stir in chicken, bean sprouts, and lime juice; simmer 5 minutes. Discard lemongrass and season soup with salt and sambal.

Stir in cilantro and basil. Serve soup with eggs and jalapeños.


To add authentic flavor to the soup, cook the shallots, ginger, and garlic in coconut oil.


For easy removal, and so it doesn’t fall apart, halve lemongrass lengthwise, leaving root end intact.


Sambal oelek is a popular Indonesian condiment that’s spicy, so add a little at a time.

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