A warming turmeric-yellow chicken broth rich with spices, served over rice vermicelli and topped with shredded chicken, hard-boiled eggs, and crispy fried shallots.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: deep bowl
Garnishes: fried shallots, celery leaves, lime wedge
Accompaniments: sambal, soy sauce
Instructions
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1
Boil the whole chicken in water with lemongrass, galangal, and a teaspoon of salt for 45 minutes until cooked through.
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2
Remove chicken, let cool, then shred the meat. Return bones to the broth and simmer 20 more minutes.
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3
Blend shallots, garlic, turmeric, and coriander into a paste. Fry in oil until fragrant.
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4
Strain the broth and stir in the fried spice paste. Season with salt and pepper.
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5
Divide soaked rice vermicelli among bowls. Top with shredded chicken and bean sprouts.
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6
Ladle hot broth over and garnish with halved eggs, fried shallots, celery leaves, and lime wedges.
Did You Know?
Every Bruneian family claims their soto recipe is the best — the spice paste proportions are closely guarded secrets passed down through generations.
Chef's Notes
Equipment Tips
- large stockpot
- strainer
- ladle
Garnishing
fried shallots, celery leaves, lime wedge
Accompaniments
sambal, soy sauce
The Story Behind Soto Brunei
Soto is a cornerstone of Bruneian breakfast culture, served at morning markets and family tables alike. The dish reflects the Malay archipelago's shared soup traditions while incorporating Bruneian preferences for a richer, more turmeric-forward broth. It is one of the most commonly eaten dishes in the sultanate.
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