Soto Ayam - Indonesian Chicken Soup

Name: Soto Ayam - Indonesian Chicken Soup
Yield: 4 (people)
Cuisine: British
Ingredients: 1 kg free range chicken; 150 gram vermicelli, boil till soften. Put a side in cold water, shake the water before serving; 2 pcs fresh lime, cut into wedges. Put aside. Use the juice for the dressing on top of the soup before serving; 2 handfuls chopped spring onion; 2 shallots, thinly sliced and fried in vegetable oil until brown; Chili paste (sambal) for serving; 4 boiled eggs for serving; 1 teaspoon white peppercorns; 1 1/2 tablespoons coriander seeds; 2 teaspoons cumin seeds; 5 shallots, peeled and halved; 3 cloves garlic, peeled; 1 1/2 teaspoons ground turmeric; 2 tablespoons finely minced ginger; 3 tablespoons vegetable oil; 2 litre chicken broth; 2 stalks fresh lemongrass, bruised and tied in a knot; 3 kefir lime leaves; 1 teaspoon salt & more to taste

dapurmpoknobi @MrsGunn81

Bodicote-Oxfordshire, United Kingdom

Soto is a traditional Indonesian soup mainly composed of broth, meat and vegetables. Soto is considered Indonesia’s national dish as it served in a wide range of variations. Soto ayam is an Indonesian equivalent of chicken soup because it is always served warm with tender texture and it’s considered an Indonesian comfort food.

Recipe by : Bali Food Safari

dapurmpoknobi @MrsGunn81

Bodicote-Oxfordshire, United Kingdom

Recipe by : Bali Food Safari

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Ingredients

4 (people)

1 kgfree range chicken
150 gramvermicelli, boil till soften. Put a side in cold water, shake the water before serving
2 pcsfresh lime, cut into wedges. Put aside. Use the juice for the dressing on top of the soup before serving
2 handfulschopped spring onion
2shallots, thinly sliced and fried in vegetable oil until brown
Chili paste (sambal) for serving
4boiled eggs for serving
For the Paste
1 teaspoonwhite peppercorns
1 1/2 tablespoonscoriander seeds
2 teaspoonscumin seeds
5shallots, peeled and halved
3 clovesgarlic, peeled
1 1/2 teaspoonsground turmeric
2 tablespoonsfinely minced ginger
3 tablespoonsvegetable oil
For the Broth
2 litrechicken broth
2 stalksfresh lemongrass, bruised and tied in a knot
3kefir lime leaves
1 teaspoonsalt & more to taste

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Steps

1

Place chicken in a medium pot with lemongrass, kefir lime leaves, salt and 7 cups of water. Bring to a boil over high heat. Skim off any foam and reduce heat to a simmer. Cover and simmer until chicken is tender, about 45 minutes. Skimming as needed to make a clear broth. Remove chicken pieces from broth and set aside. Remove and discard lemongrass and lime leaves, reserve stock in a pot. When chicken is cool enough, discard skin and bones and shred meat.
2

Meanwhile, combine peppercorns, coriander seeds and cumin seeds in a small mortar and pestle. Pulse until ground. Add halved shallots, garlic, turmeric and ginger and pulse to a thick paste.
3

Heat oil in a medium saucepan over high heat. When very hot, add spice paste. Stirring until the paste is cooked.
4

Add the cooked spice paste to the broth. Add salt to taste. Bring to a simmer then reduce the heat.
5

To serve : divide noodles in a serving soup bowls. Add the shredded chicken and boiled egg on top, pour the broth over and sprinkle with chopped spring onions, lime juice and fried shallots.
6

Serve immediately while it hot