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Soto Ayam (Indonesian Chicken Noodle Soup)

@arecipe.bsky.social

There are many variations of soto ayam depending on the ingredients, the way it served, and the amount of spices used.

Total 00:45
Yield 6-8

Ingredients

  • 5 g turmeric
  • ½ tsp pepper
  • 2 candlenuts
  • 15 g ginger
  • 3 shallot
  • 2 cloves garlic
  • 2 tsp salt
  • 1 whole chicken with bones or 1 kg chicken parts with bones
  • 200 g cabbage, thinly sliced
  • 200 g bean sprouts, blanched
  • 4 potatoes, steamed, peeled, deep fried until golden brown
  • 2 fresh tomatoes
  • 25 g sohun vermicelli, soaked in hot water for 10 minutes
  • 25 g fried shallots
  • 3 hard boiled eggs
  • 1.8 liters chicken stock
  • 3 kaffir lime leaves
  • ½ stalk lemongrass
  • 2 bay leaves
  • 1 stalk green onion
  • 25 g galangal
  • 2 tbsp cooking oil

Instructions

  1. 1
    Grind the ingredients for the spice paste together in a food processor. Stir fry the spice paste over slow fire until fragrant. Remove from the heat.
  2. 2
    Make soup by cooking the whole chicken with spice paste, galangal, lime leaves, lemon grass, and bay leaves in a pot for at least 30 minutes until the meat is tender. Use a pressure cooker for faster cooking time and better broth. For a traditional method, bring soup to boil, cover, and turn off heat, then let steep for 30–40 minutes—this makes the meat more tender.
  3. 3
    Add a little bit of salt or pepper to taste.
  4. 4
    Leave the chicken in a pot until the soup is cool.
  5. 5
    Remove the meat from the bones, and slice the meat into tiny bit size using fork and knife, then set aside.
  6. 6
    Put back the bones into the soup, add sliced green onion, and bring the soup to the boil right before serving.
Category
Soups
Cuisine
Indonesian

Recipe Attribution

Wikibooks Cookbook
en.wikibooks.org/wiki/Cookbook:Soto_Ayam_(Indonesian_Chicken_Noodle_Soup)