How to Make Soto Ayam, a Delicious Indonesian Chicken Soup

How to Make Soto Ayam, a Delicious Indonesian Chicken Soup ameliacatering.net

Ingredients

For the soup:

  • 1 whole chicken (about 3 lbs), cut into 8 pieces
  • 10 cups water
  • 2 stalks lemongrass, bruised and tied into knots
  • 4 kaffir lime leaves
  • 2 bay leaves
  • 2 inches ginger, peeled and sliced
  • 1 teaspoon salt
  • 1/4 teaspoon white pepper

For the spice paste:

  • 6 shallots, peeled and chopped
  • 4 cloves garlic, peeled and chopped
  • 2 teaspoons ground turmeric
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons vegetable oil

For the accompaniments:

  • 8 oz rice vermicelli, soaked in hot water until soft and drained
  • 4 hard-boiled eggs, peeled and halved
  • 2 cups bean sprouts, blanched and drained
  • 4 tablespoons fried shallots
  • 2 tablespoons chopped celery leaves
  • Lime wedges, for serving
  • Sambal oelek (chili paste), for serving (optional)

Directions

To make the soup, place the chicken pieces and water in a large pot over high heat. Bring to a boil, then lower the heat and simmer for about 30 minutes, skimming off any foam that rises to the surface.

Add the lemongrass, kaffir lime leaves, bay leaves, ginger, salt, and pepper and continue to simmer for another 15 minutes, or until the chicken is tender and cooked through.

Remove the chicken from the pot and set aside to cool slightly. Strain the broth and return it to the pot. Keep it warm over low heat.

To make the spice paste, blend the shallots, garlic, turmeric, coriander, cumin, nutmeg, and oil in a food processor or blender until smooth. Transfer to a small skillet over medium-high heat and cook, stirring frequently, for about 10 minutes, or until fragrant and golden. Add the spice paste to the broth and stir well to combine.

To serve, shred the chicken meat and discard the bones and skin. Divide the rice vermicelli among four large bowls. Top with chicken, eggs, bean sprouts, fried shallots, and celery leaves. Ladle the hot broth over everything. Serve with lime wedges and sambal oelek if desired.

  • https://www.saveur.com/article/Recipes/Soto-Ayam-Indonesian-Chicken-Soup/
  • https://www.indofood.com/recipe/soto-ayam
  • https://www.seriouseats.com/soto-ayam-indonesian-chicken-soup-recipe
by Yuda Prawira

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