Indonesian Chicken Soup (Soto Ayam). The ultimate comforting Asian noodle soup - soto ayam or Indonesian Chicken Noodle Soup. Flavoured with turmeric and coconut and served with rice noodles. Soto ayam is chicken noodle soup - Indonesian style.
You can have Indonesian Chicken Soup (Soto Ayam) using 27 ingredients and 9 steps. Here is how you achieve that.
Ingredients of Indonesian Chicken Soup (Soto Ayam)
- Prepare of For Broth.
- It’s of Chicken (i use around 300gr).
- It’s of Water for boil.
- You need of Bay Leaves.
- It’s of Lemon grass powder (fresh will be better).
- It’s of dried Galangal (fresh will better).
- Prepare of ginger powder + 1 dried ginger (fresh will be better).
- It’s of coriander seeds.
- It’s of turmeric powder.
- Prepare of garlic.
- You need of shallots (i used red onion).
- Prepare of white pepper.
- You need of cumin powder.
- You need of candlenuts.
- Prepare of nutmeg since i dont wan't strong taste of it.
- It’s of Salt.
- It’s of For Servings.
- It’s of Boiled eggs.
- It’s of White cabbage - shredded.
- It’s of Green onion - chopped.
- It’s of Bean sprouts.
- Prepare of Perkedel.
- It’s of Fried onion (see in my other recipe).
- Prepare of Vermicelli noodles (i don't have, i use rice).
- It’s of Kaffir limes (i use lemon).
- Prepare of Sambal (chili sauce/ paste).
- It’s of Sweet soya sauce.
Soto ayam is a yellow spicy chicken soup with lontong or nasi himpit or ketupat (all compressed rice that is then cut into small cakes) and/or vermicelli or noodles, it is from Indonesia, and popular in Singapore, Malaysia and Suriname. An extremely comforting soup, but also elegant enough for a dinner party. It is actually more of a stew than a soup, so serve it with both fork and spoon. This soup/stew is full of flavours and textures.
Indonesian Chicken Soup (Soto Ayam) step by step
Prepare Pot, put 1 litre water. Boil it. Add chicken and bay leaves.
Smash garlic, candlenuts, coriander seeds, ginger, galangal, nutmeg and onion until it become paste (you can use food processor).
Fry the paste add turmeric powder, lemongrass powder, cumin powder, salt & white pepper.
Add the fried seasonings above into pot.
After the chicken cooked well take chicken, let it cool and shred it..
Meanwhile prepare for servings, soak bean sprouts and white cabbage in hot water until it soft and rinse it.
The servings, shredded white cabbage, tomatoes, bean sprouts, shredded chicken, chopped green onions, boiled eggs, fried onion, fritter potato (Perkedel/ frikadel).
Meanwhile prepare your bowl, fill with vermicelli / rice / rice cake shredded cabagge, bean sprouts, sambal, green onion, boiled egg halved, add the broth. Add fried onion & perkedel.
With rice cake (Lontong).
The recipe is adapted from Wendy Hutton's beautiful book 'Green Mangoes and Lemon Grass'. Soto ayam is a chicken soup dish originated from Indonesia and is popular in Malaysia and Singapore. However, you have to take a paradigm shift to appreciate it. Unlike a creamy soup, it's a clear soup with loads of ingredients and condiments. Soto ayam, an Indonesian version of chicken soup, is a clear herbal broth brightened by fresh turmeric and herbs, with skinny rice noodles buried in the bowl.
