How To Make SOTO AYAM Recipe (Chicken Noodle Soup) – Soto Ayam (chicken soup) is one of the hundreds of thousands of culinary in Indonesia. Basically chicken soup is a food that has yellow with shredded chicken in it. The taste of chicken soup is no longer questioned. It’s no wonder the cover we find lots of variations of chicken soup like chicken soup with coconut, chicken and many more.
SOTO AYAM RECIPE
Soto himself can use goat meat, beef or other meat, but it later will we discuss one on one on the article then the article this time we will focus on the chicken soup which was tasty and delicious.
For those of you who are interested and want to make yourself at home then it doesn’t need to be confused or feel the difficulty, for the material easy to own in may, so you guys live just go to the nearest market or food stall because here we will write down all the recipes and how to of processing.
Soto Ayam is a traditional Indonesian soup deliciously flavored, also served in Malaysia, Singapore and Suriname.
Cuisine: Asian, Malaysian, Singaporean, Surinamese
Servings: 4 people
- 4 chicken cutlets (or 4 boneless chicken legs)
- 6 cups water
- 2 cups coconut milk
- 2 stalks lemongrass , finely chopped
- 4 lime leaves
- 8 cloves garlic
- 3 shallots
- 1 large tomato , peeled, seeded and diced
- 1 stalk celery , chopped
- 1 (2-inch) piece fresh ginger , peeled
- 1 (4-inch piece) galangal , peeled
- 1 (4-inch piece) fresh turmeric , peeled
- 1 teaspoon cumin seeds
- 1½ teaspoon coriander seeds
- ½ teaspoon peppercorns
- 1½ teaspoon salt
- 6 tablespoons peanut oil (or vegetable oil)
- 4 oz. rice vermicelli
- 3 scallions , thinly sliced
- 2 red chili peppers , sliced
- 3 hard boiled eggs , peeled and quartered
- 1 cup bean sprouts
- Juice of 2 kaffir limes
- ¼ bunch cilantro , chopped
- 1 cup cooked rice
Instructions Soto Ayam Recipe:
In a Dutch oven, sauté the chicken in half the oil for 5 minutes.
Add water, coconut milk, half the lemongrass, the lime leaves, spring onions, half the garlic, tomato, celery, and salt.
Bring to a boil over medium-high heat.
Reduce heat to medium-low.
Cover and simmer for 30 minutes, until the chicken is cooked.
Remove the chicken from the broth and set aside.
Remove skin and bones from chicken and cut into strips. Set aside.
Prepare a spice paste: With a pestle and mortar or a food processor, grind the shallots, ginger, galangal, turmeric, cumin seeds, coriander seeds, peppercorns, the remaining lemongrass, garlic until obtaining a smooth paste.
Heat the remaining oil in a Dutch oven over medium heat. 1Sauté the spice paste and hot pepper slices for 3 minutes over medium heat, stirring constantly.
Add broth and reserved kaffir lime juice.
Bring to a boil over high heat.
Reduce heat to medium-low and simmer for 5 minutes. Set aside.
Cook the rice vermicelli according to the package directions. Drain.
Blanch bean sprouts in boiling water for 2 minutes. Drain.
Place all the ingredients in large bowls.
Pour the broth into each bowl. Sprinkle with fresh cilantro.
Serve with rice.