20-Min Turmeric Chicken Soto
Golden turmeric broth simmered with chicken, aromatics, and a bright squeeze of lime. A weeknight version of Indonesia's beloved soto ayam — ready in 20 minutes with pantry staples and one pot.
- Total time
- 20 min
- Servings
- 4
- Calories
- 285
- Protein
- 32g
Ingredients
- 1.25 lbs boneless chicken breasts or thighs, diced small
- 2 tsp turmeric powder
- 6 cups chicken broth
- 1 can (13.5 oz) coconut milk (canned, full-fat)
- 1 stalk lemongrass stalk (smashed) or 1 tbsp jarred lemongrass paste
- 2 whole (juiced) lime
- 1 whole jalapeño, sliced thin (optional, for heat)
Instructions
- 1
Heat oil in a large pot over medium-high. Add diced chicken, breaking it up as it cooks, until edges turn opaque, about 4 minutes.
- 2
Stir in turmeric, then pour in broth and coconut milk. Add lemongrass stalk (smashed between your fingers) and bring to a bare simmer.
- 3
Simmer uncovered for 10 minutes, stirring occasionally, until chicken is cooked through and broth is golden and fragrant.
- 4
Squeeze in lime juice to taste. Taste and add salt and pepper. Remove lemongrass stalk before serving.
- 5
Ladle into bowls and top with sliced jalapeño if desired. Serve hot.
Tools you’ll need
- large pot (4-quart minimum)
- wooden spoon
- knife for dicing chicken
- ladle
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