How to Make Homemade Soto Ayam (Indonesian Chicken Soup)

Hey everyone, it’s Drew, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, soto ayam (indonesian chicken soup). It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Soto Ayam (Indonesian Chicken Soup) is one of the most popular of current trending foods in the world. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look fantastic. Soto Ayam (Indonesian Chicken Soup) is something that I have loved my whole life.

Soto ayam, an Indonesian version of chicken soup, is a clear herbal broth brightened by fresh turmeric and herbs, with skinny rice noodles buried in the bowl. It is served with a boiled egg, fried shallots, celery leaves and herbs, and is hearty enough for a meal. Soto ayam is a yellow spicy chicken soup with lontong or nasi himpit or ketupat (all compressed rice that is then cut into small cakes) and/or vermicelli or noodles, it is from Indonesia, and popular in Singapore, Malaysia and Suriname. The ultimate comforting Asian noodle soup - soto ayam or Indonesian Chicken Noodle Soup.

To get started with this particular recipe, we must prepare a few components. You can cook soto ayam (indonesian chicken soup) using 27 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Soto Ayam (Indonesian Chicken Soup):

1. Get 2 lbs chicken thigh (boneless)
2. Make ready 2 L (8 cups) water
3. Take 4 bay leaves
4. Make ready 5 kaffir lime leaves
5. Get 2 lemon grass (the white part only), bruised
6. Make ready 1 inch dried galangal
7. Get 2 celery stalks, chopped
8. Make ready 3 teaspoon salt
9. Make ready 1 teaspoon sugar
10. Get 1/4 teaspoon ground white pepper
11. Take Grind the following into spice paste :
12. Make ready 7 shallots
13. Take 5 garlic cloves
14. Prepare 2 teaspoon turmeric powder
15. Get 2 teaspoon ginger powder
16. Prepare 2 teaspoon ground coriander
17. Take 1 teaspoon ground cummin
18. Prepare 5 candlenut
19. Take Accompaniments and Garnishes :
20. Make ready Glass noodle, soaked in hot boiling water until soft then drained
21. Get Shredded cabbage
22. Prepare Cooked rice
23. Get Homemade potato chips (optional)
24. Make ready Scallion stalk/chives, finely chopped
25. Make ready Shrimp crackers, process in a food processor until they get powdery (optional)
26. Prepare Fried shallots (optional)
27. Get 6 hard boiled eggs

Soto ayam is chicken noodle soup - Indonesian style. This is seriously tasty noodle soup. I've had soto ayam in the Netherlands. That's as close as you can get outside Indonesia I think.

Steps to make Soto Ayam (Indonesian Chicken Soup):

1. In a frying pan, heat 3 tablespoon of oil and stir fry the spice paste, bay leaves, kaffir lime leaves, lemon grass and galangal until fragrant, about 2-3 minutes. Keep stirring to avoid burning.
2. Turn the heat off. Transfer everything from the frying pan to a slow cooker. Add chicken, water, chopped celery, salt, sugar and white pepper. Set on low. Cook for 6 hours. Taste and adjust salt/pepper as needed.
3. Take the chicken out and let them cool. Shred the meat.
4. How to serve : - Prepare bowls, add into each bowl some glass noodle, some shredded cabbage, some shredded chicken, 1 hard boil egg, garnish with some chopped scallion, fried shallots, potato chips and ground shrimp crackers. Pour in the soup. To make a more filling meal, it is common in Indonesia to serve Soto Ayam with a bowl of warm white rice. Sometimes I also add some fresh sliced tomatoes.
5. I made sweet potato chips instead of potato chips. I sliced the sweet potatoes thinly using a 1 mm slicing blade in a food processor then soaked them in salt water for an hour then deep fried them. Do the same thing if you use potatoes.

I've had soto ayam in the Netherlands. That's as close as you can get outside Indonesia I think. They are mad for Indonesian in the Netherlands. Soto ayam is essentially an aromatic chicken broth with rice noodles, garnishes and condiments, and while there are countless versions of this Indonesian chicken noodle soup, the Yogyakarta cook's stood out for the consommé-like clarity of the light soup and fragrant aromas from the stock. An extremely comforting soup, but also elegant enough for a dinner party.

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