Golden Soto Ayam Chicken Soup with Lime

In a small bowl, combine turmeric, cayenne pepper, white pepper, and ginger with 2 tablespoons of water to form a smooth paste. This bumbu is the soul of the soup.

Add 6-8 cups of water or chicken stock to the pot along with the whole chicken breast. Bring to a boil, then reduce heat and simmer covered for 20-25 minutes until chicken reaches 165°F (74°C).

While the soup simmers, peel and cut the carrots and potatoes into bite-sized chunks. Slice the celery stalks diagonally.

Remove the cooked chicken from the pot and shred it using two forks. Return the shredded chicken back to the broth.

Season the soup with salt and soy sauce. Taste and adjust the seasoning, adding more turmeric for deeper golden color if desired.

Ladle the golden soto ayam into deep bowls, ensuring each serving has chicken and vegetables. Squeeze fresh lime juice over each bowl and garnish with chopped parsley. Serve immediately with steamed white rice or rice vermicelli on the side.

Heat coconut oil in the pot over medium heat. Add diced yellow onions and sauté until translucent, about 3-4 minutes. Then add the spice paste and stir constantly for 1-2 minutes to bloom the spices.