Soto Ayam

Java, Indonesia (with distinct regional traditions across the archipelago)

Soto ayam is Indonesia's most beloved clear chicken soup — a turmeric-yellow broth of poached chicken in a gingered, lemongrass-infused stock with a paste of shallots, garlic, galangal, candlenut, coriander seed, turmeric, and cumin, served over vermicelli noodles with shredded chicken, hard-boiled egg, perkedel (potato croquette), fried shallots, tomato, bean sprouts, and a squeeze of lime. The broth must be simultaneously clear and deeply flavoured: the spice paste is fried first before the stock is added, concentrating the aromatics without clouding the liquid. Regional variations are significant: Soto Lamongan adds koya (fried garlic and prawn cracker powder) to the bowl; Soto Betawi uses coconut milk and offal; Soto Madura has more shrimp paste.

A squeeze of lime cuts through the turmeric's earthiness; sambal on the side provides customisable heat; kecap manis at the table provides sweetness adjustment; emping (bitter melinjo crackers) float on top for textural contrast.