Delish Recipes

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, soto ayam - indonesian chicken soup. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Soto Ayam - Indonesian Chicken Soup is one of the most favored of current trending foods on earth. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look wonderful. Soto Ayam - Indonesian Chicken Soup is something that I have loved my entire life.

To begin with this particular recipe, we have to prepare a few components. You can have soto ayam - indonesian chicken soup using 21 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Soto Ayam - Indonesian Chicken Soup:

1. Prepare 1 kg free range chicken
2. Make ready 150 gram vermicelli, boil till soften. Put a side in cold water, shake the water before serving
3. Prepare 2 pcs fresh lime, cut into wedges. Put aside. Use the juice for the dressing on top of the soup before serving
4. Take 2 handfuls chopped spring onion
5. Make ready 2 shallots, thinly sliced and fried in vegetable oil until brown
6. Make ready Chili paste (sambal) for serving
7. Take 4 boiled eggs for serving
8. Take For the Paste
9. Prepare 1 teaspoon white peppercorns
10. Make ready 1 1/2 tablespoons coriander seeds
11. Take 2 teaspoons cumin seeds
12. Make ready 5 shallots, peeled and halved
13. Get 3 cloves garlic, peeled
14. Make ready 1 1/2 teaspoons ground turmeric
15. Get 2 tablespoons finely minced ginger
16. Take 3 tablespoons vegetable oil
17. Prepare For the Broth
18. Get 2 litre chicken broth
19. Take 2 stalks fresh lemongrass, bruised and tied in a knot
20. Get 3 kefir lime leaves
21. Make ready 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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