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Soto Ayam/ Indonesian Chicken Soup

Serve for 4 Persons


Main Ingredients :

  • 3 tbsp Vegetable Oil, for frying
  • 400 gr Rice Vermicelli, cook & drain
  • 120 gr Bean Sprouts. Rinse, cook and drain
  • 4 Hard-Boiled Eggs, Boil & devide into 2
  • Spring Onion, cut thinly
  • Cabbage, shredded
  • Shredded Chicken, take from the soup
  • Fried Shallots

Chicken Soup :

  • 2 Liter of Water
  • 2 Cube of Chicken Bouillon/Chicken  Stock
  • 500 gr Chicken
  • 4 Fresh Lemongrass, mash it
  • 7 Fresh Kaffir Lime Leaves
  • Salt & Pepper,  just to taste

 Ground Spices 1 (Blend)

  • 4 cm Ginger
  • 4 cm Fresh Galangal
  • 5 cm Fresh Turmeric
  • 3 Big Shallots
  • 5 Garlic

  Ground Spices 2 (Blend)

  • 1 tsp Fresh Coriander
  • 1 tsp Fresh Whitepepper
  • 6 Candle Nuts

 Use blender to mix the ground spices. 

How to make :

  1. Mix the ground spices 1 & 2 in a ball.
  2. Chicken broth : Heat 2 liter water over medium heat. Then add chicken & 2 cubes of chicken bouillon/stock. Stir in, cover and bring it to boil.
  3. The Paste : Heat oil over medium heat in another pan. Then add mixed ground spices, mashed Lemongrass & Lime leaves. Stir the paste & oil for at least 10 minutes until it turns golden brown.
  4. Once the chicken broth starts to boil, add the paste. Stir it gradually for about 30 minutes or until the chicken is getting tender.
  5. Take the chicken out from the stock/soup, then shred & set aside.

 How to Serve (per portion) : 

  • Add a little softened vermicelli noodles, some bean sprouts, shredded cabbage, shredded chicken, half hard-boiled eggs, chopped spring onion & fried shallots in a soup plate. For the final touch pour the chicken soup over all ingredients. Now your Chicken Soup is ready to serve.

Enjoy! En Guete! Selamat Makan!

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