Soto Ayam (Indonesian Chicken Noodle Soup)
User Reviews
5
2 reviews
Excellent
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Prep Time
35 mins
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Cook Time
45 mins
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Total Time
1 hr 20 mins
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Servings
4 people
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Course
Soup
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Cuisine
Asian, Malaysian, Singaporean
Soto Ayam (Indonesian Chicken Noodle Soup)
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Soto Ayam is a traditional Indonesian soup deliciously flavored, also served in Malaysia, Singapore and Suriname.
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Ingredients
- 4 chicken cutlet or 4 boneless chicken legs
- 6 cups water
- 2 cups coconut milk
- 2 talks lemongrass , finely chopped
- 4 lime leaves
- 8 cloves garlic
- 3 shallot
- 1 large tomato , peeled, seeded and diced
- 1 talk celery , chopped
- 1 (2-inch) piece ginger peeled, fresh
- 1 (4-inch) piece galangal , peeled
- 1 (4-inch) piece Turmeric peeled, fresh
- 1 teaspoon cumin seeds
- 1½ teaspoon coriander seeds
- ½ teaspoon peppercorns
- 1½ teaspoon salt
- 6 tablespoons peanut oil (or vegetable oil)
- 4 oz. rice vermicelli
- 3 scallions , thinly sliced
- 2 red chili peppers , sliced
- 3 egg peeled and quartered, hard boiled
- 1 cup bean sprout
- kaffir lime juice juice of 2 kaffir limes
- ¼ bunch cilantro , chopped
- 1 cup rice cooked
Equipment
- Dutch oven
Instructions
- In a Dutch oven, sauté the chicken in half the oil for 5 minutes.
- Add water, coconut milk, half the lemongrass, the lime leaves, spring onions, half the garlic, tomato, celery, and salt.
- Bring to a boil over medium-high heat.
- Reduce heat to medium-low.
- Cover and simmer for 30 minutes, until the chicken is cooked.
- Remove the chicken from the broth and set aside.
- Remove skin and bones from chicken and cut into strips. Set aside.
- Prepare a spice paste: With a pestle and mortar or a food processor, grind the shallots, ginger, galangal, turmeric, cumin seeds, coriander seeds, peppercorns, the remaining lemongrass, garlic until obtaining a smooth paste.
- Heat the remaining oil in a Dutch oven over medium heat.
- Sauté the spice paste and hot pepper slices for 3 minutes over medium heat, stirring constantly.
- Add broth and reserved kaffir lime juice.
- Bring to a boil over high heat.
- Reduce heat to medium-low and simmer for 5 minutes. Set aside.
- Cook the rice vermicelli according to the package directions. Drain.
- Blanch bean sprouts in boiling water for 2 minutes. Drain.
- Place all the ingredients in large bowls.
- Pour the broth into each bowl. Sprinkle with fresh cilantro.
- Serve with rice.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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