Soto Ayam - Indonesian clear chicken soup
User Reviews
5
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Prep Time
20 mins
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Cook Time
50 mins
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Total Time
1 hr 10 mins
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Servings
10
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Calories
1813 kcal
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Course
Snacks
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Cuisine
Indonesian
Soto Ayam - Indonesian clear chicken soup
Description
Soto Ayam - Indonesian clear chicken soup features whole chicken pieces cooked in water to create a flavorful broth enhanced with a paste of garlic, ginger, and onion, along with lemongrass and salam leaves. The broth is simmered to develop savory notes balanced by a touch of vinegar and sugar. The chicken is removed, shredded, and served with various toppings such as softened cellophane noodles and lontong rice cakes, which absorb the broth's flavor. The dish offers a mild but fragrant profile with tender chicken and optional garnishes including boiled eggs, tomatoes, and fried onions to add texture and color.
Cooking the chicken separately before simmering in the spiced broth ensures clarity and tenderness. The process allows the broth to be gently infused with aromatic herbs, making a delicate yet comforting soup. This recipe is suitable for serving as a light lunch or dinner and can be enjoyed plain, with rice, or accompanied by Indonesian sambal or sweet soy sauce to add spiciness and sweetness.
Ingredients
- 1 chicken approximately 2.2 lbs.
- 1 brown onion medium
- 5 cloves garlic
- 1- inch ginger
- 1 lemongrass cut in an inch-lengths.
- 2 salam leaves
- 1 teaspoon ground white pepper
- salt I put 1 ½ tsp, to taste
- 1 teaspoon white vinegar or 1 tbsp lime juice
- 1 teaspoon sugar
- Optional:
- 3.5 ounces cellophane noodles soaked in hot boiling water for 2-3 minutes until softened and drain.
- 10 ounces lontong cut into small pieces, hard-boiled rice cakes
- 1-2 ounces fried onions
- 3 spring onions finely sliced, or scallions
- 1 ounce flat-leaf parsley finely sliced
- 4 egg boiled, peeled and sliced
- 2 tomato sliced
- onion crackers or pawn crackers
Instructions
- Peel and chop the onions, garlic, and ginger.
- Using a pestle and mortar or a food processor, grind the chopped onions, ginger, and garlic into a paste. Set aside
- Clean and cut the chicken into small pieces or into 4 big pieces.
- Boil one litre of water in a pot, and put the chicken pieces in when the water reaches its boiling point. Boil the poultry until it’s just cooked through. Drain the chicken and set it aside.
- In another pot, boil 2 litres of water and add the onion paste, lemongrass, salam leaves, vinegar, pepper and salt. Let the water simmer with all the herbs and spices for about 5 minutes.
- Then add the chicken into the spiced water and let it cook and simmer for at least 30 minutes. The longer you cook the more savoury your soup will be.
- Once you’re happy with your soup, take the chicken out and shred its meat. Set aside.
- Arrange your Soto Ayam in a serving bowl. Starting with Lontong pieces (if using), cellophane noodles, beansprouts, shredded cabbage, shredded chicken and boiled egg slices.
- Then pour the soup over until it covers everything.
- Garnish your Soto Ayam with chopped tomatoes, sliced spring onions, parsley, fried onions slices, and some crackers.
- Enjoy.
Notes
- Soto Ayam can be served with cellophane noodles and lontong rice cakes or simply with rice.
- Adding Indonesian sambal or sweet soy sauce provides extra heat and flavor if desired.
- Simmering the soup longer deepens the savory taste but is optional depending on time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 1813 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 1813kcal | 91% |
| Carbohydrates | 412g | 137% |
| Protein | 11g | 22% |
| Fat | 11g | 17% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 5g | 29% |
| Cholesterol | 194mg | 65% |
| Sodium | 454mg | 19% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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