Soto Ayam - Indonesian Chicken Soup Recipe by dapurmpoknobi (2024)

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

Cooking Instructions

1. 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. 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. 3

   See Also

   Diversity of Indonesian soto

   Heat oil in a medium saucepan over high heat. When very hot, add spice paste. Stirring until the paste is cooked.

4. 4

   Add the cooked spice paste to the broth. Add salt to taste. Bring to a simmer then reduce the heat.

5. 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. 6

   Serve immediately while it hot

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