Soto Ayam Recipe - Indonesian Chicken Soup with Vermicelli
379kcal
Ingredients
- 1 whole chicken (about 3½-4 pounds) - cut into 4 to 6 pieces.
- 3 lemongrass stalks (trimmed and bruised) - here's a good lemongrass tutorial
- 7 kafir lime leaves (fresh or frozen)
- 1 piece galangal bruised (about a thumb size, 26 grams)
- 2 bay leaves
- 2 teaspoon salt (add more according to your liking)
- 1 teaspoon white sugar
- (optional) chicken bouillon or granulated powder (as needed - according to your taste)
Spice Paste:
- 6 garlic cloves
- ¼ pound shallots
- 1½ tablespoon coriander seeds (or about 1½ teaspoon ground coriander)
- 6 candlenuts
- 1 piece fresh ginger (about 2-inch)
- 1 piece turmeric (about 2-inch, 18 grams) or about 1 tablespoon of ground turmeric.
- 3 tablespoon neutral oil (divided)
To Serve - Customize Your Own Toppings:
- rice vermicelli (cook according to the product packaging) or substitute with white rice and serve it on the side.
- bean sprouts
- shredded cabbage
- boiled eggs
- fried shallots
- sliced tomatoes
- chopped green onions
- lime wedges
- chilli sauce or sambals
Method
- Spice Paste: place garlic, shallots, candlenut, ginger, turmeric, coriander seeds, 1 tablespoon of oil, and 1-2 tablespoon of water into a food processor. Blend until smooth. Set aside.
- Stir Fry the Paste: In a skillet, heat 2 tablespoon of oil over high heat. Cook the spice paste along with kafir lime leaves, galangal, and lemongrass until fragrant and paste is cooked and beginning to separate from the oil, about 4-5 minutes
- In a large stock-pot, add chicken pieces and 8 cups of water. Bring it to a boil for 3 minutes over high heat. Transfer the chicken to a plate, discard all liquid.
- Put the chicken back into a clean stockpot. Add 8 cups of water. Bring it to a boil over high heat then lower the heat to medium-low. Skim off any foam, cover the pot, and simmer for 45 minutes or until the chicken is tender.Remove chicken from the pot, shred into small bite pieces. Set aside.
- Stir in the homemade spice paste and bay leaves into the pot. Simmer for 10 minutes. Adjust seasoning with salt, a bit of sugar, and chicken bouillon powder if needed according to your taste. Turn off the heat and strain the broth.
- Place some cooked vermicelli, egg, and shredded chicken in a bowl. Add broth and toppings; shredded cabbage, bean sprouts, sliced tomatoes, and fried shallots. Serve and enjoy.
Nutrition
Calories379kcalCarbohydrates9gProtein25gFat27gSaturated Fat7gTrans Fat1gCholesterol95mgSodium868mgPotassium367mgFiber1gSugar2gVitamin A181IUVitamin C5mgCalcium40mgIron2mg