Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, soto ayam - indonesian chicken soup. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Soto Ayam - Indonesian Chicken Soup is one of the most popular of recent trending meals in the world. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. Soto Ayam - Indonesian Chicken Soup is something which I have loved my entire life. They’re fine and they look wonderful.
To begin with this particular recipe, we must first prepare a few components. You can have soto ayam - indonesian chicken soup using 21 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Soto Ayam - Indonesian Chicken Soup:
- Make ready 1 kg free range chicken
- Take 150 gram vermicelli, boil till soften. Put a side in cold water, shake the water before serving
- Get 2 pcs fresh lime, cut into wedges. Put aside. Use the juice for the dressing on top of the soup before serving
- Make ready 2 handfuls chopped spring onion
- Make ready 2 shallots, thinly sliced and fried in vegetable oil until brown
- Take Chili paste (sambal) for serving
- Get 4 boiled eggs for serving
- Get For the Paste
- Get 1 teaspoon white peppercorns
- Prepare 1 1/2 tablespoons coriander seeds
- Make ready 2 teaspoons cumin seeds
- Prepare 5 shallots, peeled and halved
- Make ready 3 cloves garlic, peeled
- Prepare 1 1/2 teaspoons ground turmeric
- Prepare 2 tablespoons finely minced ginger
- Make ready 3 tablespoons vegetable oil
- Take For the Broth
- Get 2 litre chicken broth
- Prepare 2 stalks fresh lemongrass, bruised and tied in a knot
- Prepare 3 kefir lime leaves
- Take 1 teaspoon salt & more to taste
Instructions to make Soto Ayam - Indonesian Chicken Soup:
- 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
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