What is Soto Ayam? Soto Ayam is an Indonesian version of chicken soup. This rich and fragrant meat broth delight is brightened by fresh turmeric and herbs, with skinny rice noodles buried in the bowl. It is typically served with a boiled egg, shallots and herbs, and is hearty enough for a meal.

Serves 3-4

preparation time: 25 min, cooking time:1hr & 30 min

Soto Ayam Ingredients:

  • 1.2 kg chicken
  • 2 stalks fresh lemongrass, bruised
  • shallots, chopped
  • 2 ½ tablespoons finely minced ginger
  • 3 tsp. ground turmeric
  • 2 tsp. ground coriander
  • 2 tbsp. vegetable oil
  • 1 tbsp. fresh lime juice (optional)
  • 1 tsp. salt
  • 1 tsp. peppercorn
  • 2 onion, chopped
  • 4 oz glass noodles or thin dried rice noodles, called vermicelli
  • 1 tomato chopped (optional)
  • 2 tsp. cumin seeds
  • 1 cup coconut milk (optional)

Soto Ayam Preparation:

  1. Place chicken in a medium pot with lemon grass, lime leaves (if using), salt and 2 qts. 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.
    • Remove chicken pieces from broth and set aside.
    • Remove and discard lemongrass and lime leaves; reserve stock in pot. When chicken is cool enough to handle, discard skin and bones and shred meat into bite-size pieces.
  2. Meanwhile, combine peppercorns, coriander seeds and cumin seeds in a small food processor.
  3. Add halved shallots, garlic, turmeric and ginger and pulse to a thick paste. (Add a little water if needed.)
  4. Heat the remaining oil in a large saucepan over medium heat. Add the paste and remaining lemongrass stalk and cook for 5 to 6 minutes until the paste loses its raw smell.
  5. Pour in the reserved chicken stock and bring to the boil. Add the tomato and white part of the spring onion, then reduce the heat and simmer for 20 minutes.
  6. Add the chicken and coconut milk (if using), cook for 3 minutes.
  7. Cook noodles according to package directions
  8. Stir in lime juice with noodles
  9. To serve, divide noodles in large soup bowls. Ladle chicken pieces and soup on top and sprinkle with herbs, and shallots (fried for flavor).

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