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

Hello everybody, it is me again, Dan, welcome to our recipe site. Today, we’re going to prepare a special dish, soto ayam - indonesian chicken soup. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

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

The ingredients needed to make Soto Ayam - Indonesian Chicken Soup:
  1. Prepare 1 kg free range chicken
  2. Prepare 150 gram vermicelli, boil till soften. Put a side in cold water, shake the water before serving
  3. Make ready 2 pcs fresh lime, cut into wedges. Put aside. Use the juice for the dressing on top of the soup before serving
  4. Get 2 handfuls chopped spring onion
  5. Make ready 2 shallots, thinly sliced and fried in vegetable oil until brown
  6. Make ready Chili paste (sambal) for serving
  7. Get 4 boiled eggs for serving
  8. Take For the Paste
  9. Get 1 teaspoon white peppercorns
  10. Prepare 1 1/2 tablespoons coriander seeds
  11. Get 2 teaspoons cumin seeds
  12. Make ready 5 shallots, peeled and halved
  13. Make ready 3 cloves garlic, peeled
  14. Take 1 1/2 teaspoons ground turmeric
  15. Get 2 tablespoons finely minced ginger
  16. Get 3 tablespoons vegetable oil
  17. Prepare For the Broth
  18. Get 2 litre chicken broth
  19. Make ready 2 stalks fresh lemongrass, bruised and tied in a knot
  20. Take 3 kefir lime leaves
  21. Take 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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