- Chicken4 Piece(s)cutlets
- Water1 Liter(s)
- Coconut Milk500 Milliliter(s)
- Lemongrass2 Bunch(s)
- Lime4 Leaf
- Garlic8 Piece(s)
- Shallots3 Piece(s)
- Tomato1 Piece(s)
- Celery1 Piece(s)
- Ginger5 Cm
- Galangal10 Cm
- Tumeric10 Cm
- Cumin1 Teaspoon(s)seeds
- Coriander1 Teaspoon(s)seeds
- Peppercorns1/2 Teaspoon(s)
- Salt1/2 Teaspoon(s)
- Peanut Oil5 Tablespoon(s)
- noodles100 Gram(s)
- Onion3 Piece(s)stalks
- Pepper2 Piece(s)red thai pepper
- Egg3 Piece(s)boiled
- Sprout100 Gram(s)bean
- Combavas2 Piece(s)Juice
- Rice200 Gram(s)steamed
As always the Indonesian culinary is full of vegetables recipes with the addition of boiled eggs. The Soto ayam recipe is one of the most healthy meal that you can eat in the Indonesian cuisine. With its combination and delicious taste is worthy to trying it at least once a lifetime.
Make soto ayam broth
Preferably in a Dutch oven, brown the chicken in half of the peanut oil for about 5 minutes.
Pour water with the coconut milk. Add the peeled tomato with a half of the lemongrass and limes leaves. Stir for two seconds. Then add the onions springs and celery, with half of the garlic, finaly a pinch of salt. Stir well
Cook the chicken with broth
Bring to a boil over medium-high heat and let it cook.
After a little while reduce the heat to a medium-low. To insure a tasty result of the soto ayam soup.
Cover and simmer it for 30 minutes, until the chicken is cooked.
Remove the chicken pieces from the broth and set it aside separately.
After that clean well your chicken cutlets starting by removig the skin and bones from the chicken and then cut it into strips (or small pieces). Reserve.
For more chicken recipes check out :
Prepare a paste
Using a pestle or electric robot (if you need), reduce the following ingredients. First the shallot, ginger, galangal, turmeric, and cumin seeds, coriander seeds, finally red Indonesian pepper. Of course with the addition of the remaining half of lemongrass, and the remaining garlic.
Keep on this operation until you get a homogeneous paste.
cooking the soto ayam
Heat the remaining oil in the Dutch oven, over medium heat. Brown the spice paste you made and the chili rings for about 3 minutes over a medium heat. Make sure to stir constantly.
Add the reserved broth and the juice from the combavas.
Bring to a boil over high heat. Reduce the heat to medium-low and simmer for 5 minutes. Reserve.
Serve the soto ayam
Cook the rice vermicelli according to the directions on the package. Then after that drain it.
Blanch the bean sprouts in boiling water for 2 minutes. Then drain.
Arrange all the ingredients in a large bowls. Then divide the broth in each bowl. Sprinkle with fresh coriander (you can add grounded pepper).
You can try the Kara Miso Ramen recipe
Serve with rice and enjoy your soto ayam soup.
A very proteined meal with delicious taste. Served with local traditional bread (multiples types)
Try to not drink water at least for 30 minutes.