Soto Ayam (Indonesian Chicken Noodle Soup)
Ingrédients
- 5 g turmeric
- ½ tsp pepper
- 2 candlenuts
- 15 g ginger
- 3 shallot
- 2 cloves garlic
- 2 tsp salt
- 1 whole chicken with bones or 1 kg chicken parts with bones
- 200 g cabbage, thinly sliced
- 200 g bean sprouts, blanched
- 4 potatoes, steamed, peeled, deep fried until golden brown
- 2 fresh tomatoes
- 25 g sohun vermicelli, soaked in hot water for 10 minutes
- 25 g fried shallots
- 3 hard boiled eggs
- 1.8 liters chicken stock
- 3 kaffir lime leaves
- ½ stalk lemongrass
- 2 bay leaves
- 1 stalk green onion
- 25 g galangal
- 2 tbsp cooking oil
Instructions
1. Grind the ingredients for the spice paste together in a food processor. Stir fry the spice paste over slow fire until fragrant. Remove from the heat.
2. Make soup by cooking the whole chicken with spice paste, galangal, lime leaves, lemon grass, and bay leaves in a pot for at least 30 minutes until the meat is tender. Use a pressure cooker for faster cooking time and better broth. For a traditional method, bring soup to boil, cover, and turn off heat, then let steep for 30–40 minutes—this makes the meat more tender.
3. Add a little bit of salt or pepper to taste.
4. Leave the chicken in a pot until the soup is cool.
5. Remove the meat from the bones, and slice the meat into tiny bit size using fork and knife, then set aside.
6. Put back the bones into the soup, add sliced green onion, and bring the soup to the boil right before serving.
