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

Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a special dish, soto ayam - indonesian chicken soup. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Soto Ayam - Indonesian Chicken Soup is one of the most popular of current trending meals in the world. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. Soto Ayam - Indonesian Chicken Soup is something which I have loved my whole life. They are fine and they look fantastic.

To get started with this particular recipe, we must prepare a few components. You can cook soto ayam - indonesian chicken soup using 21 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Soto Ayam - Indonesian Chicken Soup:
  1. Make ready 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. Take 2 handfuls chopped spring onion
  5. Take 2 shallots, thinly sliced and fried in vegetable oil until brown
  6. Get Chili paste (sambal) for serving
  7. Make ready 4 boiled eggs for serving
  8. Prepare For the Paste
  9. Take 1 teaspoon white peppercorns
  10. Take 1 1/2 tablespoons coriander seeds
  11. Take 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. Take 2 tablespoons finely minced ginger
  16. Take 3 tablespoons vegetable oil
  17. Prepare For the Broth
  18. Make ready 2 litre chicken broth
  19. Take 2 stalks fresh lemongrass, bruised and tied in a knot
  20. Prepare 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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