Recipe of Perfect Soto Ayam - Indonesian Chicken Soup

Hello everybody, it is Drew, welcome to our recipe site. Today, we're going to make a distinctive dish, Simple Way to Make Ultimate Soto Ayam - Indonesian Chicken Soup. One of my favorites. For mine, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Soto Ayam - Indonesian Chicken Soup, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Soto Ayam - Indonesian Chicken Soup delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Soto Ayam - Indonesian Chicken Soup is 4 (people). So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we have to prepare a few ingredients. You can have Soto Ayam - Indonesian Chicken Soup using 21 ingredients and 6 steps. Here is how you can achieve that.

Soto is a traditional Indonesian soup mainly composed of broth, meat and vegetables. Soto is considered Indonesia’s national dish as it served in a wide range of variations. Soto ayam is an Indonesian equivalent of chicken soup because it is always served warm with tender texture and it’s considered an Indonesian comfort food.

Recipe by : Bali Food Safari

Ingredients and spices that need to be Take to make Soto Ayam - Indonesian Chicken Soup:

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

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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