Soto Ayam – Indonesian Chicken Soup. Video tutorial how to cook Indonesian favorite chicken soup, Soto Ayam. Interested to become our sponsor in our next cooking tutorial video please contact us: firstname.lastname@example.org Found this video useful, any donation will be appreciated. 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.
I've had soto ayam in the Netherlands. That's as close as you can get outside Indonesia I think. They are mad for Indonesian in the Netherlands. You can cook Soto Ayam – Indonesian Chicken Soup using 21 ingredients and 6 steps. Here is how you cook it.
Ingredients of Soto Ayam – Indonesian Chicken Soup
- Prepare 1 kg of free range chicken.
- Prepare 150 gram of vermicelli, boil till soften. Put a side in cold water, shake the water before serving.
- You need 2 pcs of fresh lime, cut into wedges. Put aside. Use the juice for the dressing on top of the soup before serving.
- You need 2 handfuls of chopped spring onion.
- You need 2 of shallots, thinly sliced and fried in vegetable oil until brown.
- You need of Chili paste (sambal) for serving.
- You need 4 of boiled eggs for serving.
- Prepare of For the Paste.
- Prepare 1 teaspoon of white peppercorns.
- You need 1 1/2 tablespoons of coriander seeds.
- You need 2 teaspoons of cumin seeds.
- Prepare 5 of shallots, peeled and halved.
- You need 3 cloves of garlic, peeled.
- Prepare 1 1/2 teaspoons of ground turmeric.
- You need 2 tablespoons of finely minced ginger.
- You need 3 tablespoons of vegetable oil.
- You need of For the Broth.
- Prepare 2 litre of chicken broth.
- Prepare 2 stalks of fresh lemongrass, bruised and tied in a knot.
- It’s 3 of kefir lime leaves.
- It’s 1 teaspoon of salt & more to taste.
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. It is served with a boiled egg, fried shallots, celery leaves and herbs, and is hearty enough for a meal. 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.
Soto Ayam – Indonesian Chicken Soup instructions
- 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..
- 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..
- Heat oil in a medium saucepan over high heat. When very hot, add spice paste. Stirring until the paste is cooked..
- Add the cooked spice paste to the broth. Add salt to taste. Bring to a simmer then reduce the heat..
- 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..
- Serve immediately while it hot.
Unlike a creamy soup, it's a clear soup with loads of ingredients and condiments. Drain and divide among serving bowls. This version of the classic Indonesian chicken soup comes from the Hyatt Regency in Yogyakarta, Indonesia. Cover, bring to a boil, then reduce heat to low and simmer until the breasts are no longer pink in center of thickest. 'Soto' means soup and 'ayam' is chicken. It's an Indonesian chicken soup with noodles that is the go-to street food breakfast for many locals.