Soto Ayam – Indonesian Chicken Soup.

Soto Ayam - Indonesian Chicken Soup You can cook Soto Ayam – Indonesian Chicken Soup using 21 ingredients and 6 steps. Here is how you cook that.

Ingredients of Soto Ayam – Indonesian Chicken Soup

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

Soto Ayam – Indonesian Chicken Soup step by step

  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.