Anti Inflammatory Soto Ayam
This golden Indonesian chicken soup is pure comfort in a bowl — fragrant, deeply savory, and built on a foundation of ingredients that genuinely pull their weight when it comes to keeping inflammation in check. Fresh turmeric and ginger form the backbone of the spice paste, and both are well-regarded for their natural anti-inflammatory compounds, while lemongrass and kaffir lime leaves layer in an aromatic brightness that makes the broth taste like it simmered all day. Bone-in chicken thighs give the soup real body and richness without any processed shortcuts. The spice paste gets bloomed in coconut oil before it hits the broth, which deepens the flavor and coaxes out the best of those warming spices. Rice vermicelli keeps things light and gluten-free by nature, and the whole bowl comes together with fresh cilantro, a squeeze of lime, and sliced green onion tops for a finish that feels lively rather than heavy. It serves four, making it an easy weeknight dinner that actually tastes like a weekend project. Whether you're eating with inflammation in mind or just chasing a bowl of something truly satisfying, this one delivers on every level.
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Learn more →Ingredients
4 servings
For the broth
- 2 lb bone-in, skin-on chicken thighs (about 4 thighs)
- 6 cups low-sodium chicken broth
- 2 cups water
- 2 stalks lemongrass, bruised and cut into 3-inch pieces
- 4 fresh kaffir lime leaves
- 1 tsp salt, plus more to taste
For the spice paste
- 6 shallots, peeled and roughly chopped
- 5 cloves garlic, peeled
- 2-inch piece fresh ginger, peeled and roughly chopped
- 2-inch piece fresh turmeric, peeled and roughly chopped (or 1 tsp ground turmeric)
- 1 tsp ground coriander
- ½ tsp ground cumin
- ¼ tsp white pepper
- 2 tbsp coconut oil
For serving
- 6 oz rice vermicelli noodles
- 4 large eggs, hard-boiled and halved
- 3 green onions (green tops only), thinly sliced
- ¼ cup fresh cilantro leaves
- 2 tbsp fresh lime juice
- sambal oelek or sliced fresh chili, for serving (optional)
Can be omittedsambal oelek
Instructions
- 1
Place the chicken thighs in a large pot with the chicken broth, water, lemongrass, and kaffir lime leaves. Bring to a boil over high heat, then reduce to a steady simmer. Skim off any foam that rises to the surface during the first 5 minutes.
- 2
Simmer the chicken, partially covered, for 25–30 minutes, until an instant-read thermometer inserted into the thickest part of a thigh (not touching bone) reads 165°F (74°C) and the meat is tender enough to pull easily from the bone.
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