20-Min Turmeric Chicken Soto with Ketupat
Golden turmeric broth loaded with shredded chicken, served with crispy ketupat rice cakes and tender vegetables. A weeknight version of Indonesia's most beloved soup, built on broth-paste shortcut and rotisserie chicken.
- Total time
- 20 min
- Servings
- 4
- Calories
- 285
- Protein
- 32g
Ingredients
- 1 whole (about 3 cups meat) rotisserie chicken, shredded
- 3 tbsp turmeric paste (or 3 tbsp turmeric powder mixed with 3 tbsp water)
- 6 cups chicken broth
- 2 tbsp fresh ginger, minced
- 1 package (about 8 oz) ketupat (rice cakes), cubed or halved
- 2 cups cabbage, thinly sliced
- 1 whole lime (juiced)
Instructions
- 1
Heat broth in a large pot over medium-high until it begins to steam, about 2 minutes.
- 2
Whisk in turmeric paste and minced ginger until smooth and golden, stirring constantly for 1 minute.
- 3
Add shredded chicken and stir to combine. Simmer for 3 minutes until the chicken is heated through.
- 4
Stir in sliced cabbage and ketupat cubes. Simmer 2 minutes until cabbage softens slightly but stays crisp.
- 5
Squeeze lime juice into the pot. Taste and season with salt and pepper to balance the turmeric.
- 6
Ladle into bowls and serve immediately while steaming hot.
Tools you’ll need
- large pot (4-5 quart)
- whisk
- wooden spoon
- ladle
- measuring cups and spoons
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