Soto Ayam - Indonesian Chicken Soup
Soto Ayam - Indonesian Chicken Soup

Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a special dish, soto ayam - indonesian chicken soup. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Soto Ayam - Indonesian Chicken Soup is one of the most well liked of recent trending foods on earth. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. Soto Ayam - Indonesian Chicken Soup is something that I have loved my whole life. They’re fine and they look fantastic.

To begin with this recipe, we have to first prepare a few ingredients. You can cook soto ayam - indonesian chicken soup using 21 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Soto Ayam - Indonesian Chicken Soup:
  1. Make ready 1 kg free range chicken
  2. Take 150 gram vermicelli, boil till soften. Put a side in cold water, shake the water before serving
  3. Take 2 pcs fresh lime, cut into wedges. Put aside. Use the juice for the dressing on top of the soup before serving
  4. Take 2 handfuls chopped spring onion
  5. Make ready 2 shallots, thinly sliced and fried in vegetable oil until brown
  6. Prepare Chili paste (sambal) for serving
  7. Take 4 boiled eggs for serving
  8. Prepare For the Paste
  9. Make ready 1 teaspoon white peppercorns
  10. Take 1 1/2 tablespoons coriander seeds
  11. Make ready 2 teaspoons cumin seeds
  12. Take 5 shallots, peeled and halved
  13. Get 3 cloves garlic, peeled
  14. Get 1 1/2 teaspoons ground turmeric
  15. Get 2 tablespoons finely minced ginger
  16. Get 3 tablespoons vegetable oil
  17. Get For the Broth
  18. Prepare 2 litre chicken broth
  19. Get 2 stalks fresh lemongrass, bruised and tied in a knot
  20. Make ready 3 kefir lime leaves
  21. Make ready 1 teaspoon salt & more to taste
Steps to make Soto Ayam - Indonesian Chicken Soup:
  1. Place chicken in a medium pot with lemongrass, kefir lime leaves, salt and 7 cups of 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. Skimming as needed to make a clear broth. Remove chicken pieces from broth and set aside. Remove and discard lemongrass and lime leaves, reserve stock in a pot. When chicken is cool enough, discard skin and bones and shred meat.
  2. Meanwhile, combine peppercorns, coriander seeds and cumin seeds in a small mortar and pestle. Pulse until ground. Add halved shallots, garlic, turmeric and ginger and pulse to a thick paste.
  3. Heat oil in a medium saucepan over high heat. When very hot, add spice paste. Stirring until the paste is cooked.
  4. Add the cooked spice paste to the broth. Add salt to taste. Bring to a simmer then reduce the heat.
  5. To serve : divide noodles in a serving soup bowls. Add the shredded chicken and boiled egg on top, pour the broth over and sprinkle with chopped spring onions, lime juice and fried shallots.
  6. Serve immediately while it hot

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