Chicken Soup (Indonesian Soto Ayam) Recipe
 
 
Author:
Recipe type: Soup
Cuisine: Indonesian
Serves: 6 - 8
Ingredients:
  • 800gr chicken breast or boneless thigh, cut into small pieces
  • 3 garlic cloves, crushed
  • ¼ tsp turmeric powder
  • Salt
  • Water
  • 3 tbs cooking oil
Paste Ingredients:
  • 6 Asian shallots (or 2 french onion)
  • 6 garlic cloves
  • 1 cm ginger (or ½ tsp ginger powder)
  • 1 cm kencur (a type of spice you can get from Asian groceries, you can skip if you don't have it)
  • ¼ tsp black pepper
  • ¼ tsp coriander powder
  • ¼ tsp turmeric powder
  • Salt
Broth Ingredients:
  • 2 spring onions
  • 200 ml thick coconut milk
  • 2 kafir lime leaves
  • 3 salam leaves (you can replace with bay leaves)
  • 2 lemon grass (white part only), bruised
  • 1 tbs fried shallots
  • 6 cups of water
Side dish:
  • cooked vermicelli
  • chilli sambal
  • thinly sliced cabbage
  • celery leaves, chopped
  • cooked white rice
  • fried thinly sliced potatoes
Cooking Instructions:
  1. Boil the chicken together with garlic and turmeric until cooked, then drain.
  2. Heat the oil in a frying pan, brown the chicken (just enough colour, not too brown otherwise it will dry). Set aside.
  3. Saute the paste until beautifully fragrant.
  4. Boil 6 cups of water in a pot, add the sautéed paste, kafir lime leaves, and lemon grass, cook for a further 5 minutes.
  5. Add chicken, cook for about 5 minutes.
  6. Add the coconut milk, turn the heat down, simmer. Taste.
  7. Add fried shallots and chopped spring onion. Turn the heat off.
Notes
Serving suggestion:
In a bowl, put rice and then top with vermicelli, sliced cabbage, chopped celery leaves, fried potatoes, and fried shallots. Pour the broth on top and add little bit of sambal (optional).
Recipe by Arie's Kitchen at https://arieskitchen.net/chicken-soup-indonesian-soto-ayam-recipe/