Indonesia / Soup
Soto Ayam (Indonesian Chicken Noodle Soup)
There are many variations of soto ayam depending on the ingredients, the way it served, and the amount of spices used.
Ingredients
- turmeric5 g
- pepper1/2 tsp
- candlenuts2
- ginger15 g
- shallot3
- garlic2 clove
- salt2 tsp
- chicken, with bones; or 1 kg bone-in chicken parts1 whole
- cabbage, thinly sliced200 g
- bean sprouts, blanched200 g
- potatoes, steamed, peeled, deep-fried until golden brown4
- fresh tomatoes2
- sohun vermicelli, soaked in hot water for 10 minutes25 g
- fried shallots25 g
- egg, hard boiled3
- chicken stock1.8 l
- kaffir lime leaves3 leaf
- lemongrass1/2 stalk
- bay leaf2 leaf
- green onion1 stalk
- galangal25 g
- cooking oil, for cooking2 tbsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 6 steps
Grind the ingredients for the spice paste together in a food processor. Stir fry the spice paste over slow fire until fragrant. Remove from the heat.
Make soup by cooking the whole chicken with spice paste, galangal, lime leaves, lemon grass, and bay leaves in a pot for at least 30 minutes until the meat is tender. Use a pressure cooker for faster cooking time and better broth. For a traditional method, bring soup to boil, cover, and turn off heat, then let steep for 30–40 minutes—this makes the meat more tender.
Add a little bit of salt or pepper to taste.
Leave the chicken in a pot until the soup is cool.
Remove the meat from the bones, and slice the meat into tiny bit size using fork and knife, then set aside.
Put back the bones into the soup, add sliced green onion, and bring the soup to the boil right before serving.
