Soto ayam is an everyday Indonesian soup made with a yellow, spiced chicken broth enriched with thin noodles, boiled egg, and bean sprouts. Seasoned with lemon and sambal, it makes a hearty lunch.
Cook the onion, garlic, and ginger in oil over medium heat for 8 minutes, until softened. Add the turmeric and ground coriander and cook for 2 more minutes.
Add the chicken and water. Cover and simmer over medium heat for 30 minutes, until the meat is tender.
Remove the chicken and shred it. Season the soup with salt.
Divide the noodles, bean sprouts, and shredded chicken among the bowls.
Pour the hot soup over the ingredients and serve hot with boiled egg and a lemon wedge.
Store the soup and noodles in separate containers in the refrigerator for 2 days; if mixed ahead, the noodles will absorb the broth and soften.
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