Soto Ayam (Indonesian Chicken Noodle Soup)
There are many variations of soto ayam depending on the ingredients, the way it served, and the amount of spices used.
Total Time
45 minutes
Servings
6-8
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
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.
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 30â40 minutesâthis makes the meat more tender.
30 minutes
Add a little bit of salt or pepper to taste.
Leave the chicken in a pot until the soup is cool.
Remove the meat from the bones, and slice the meat into tiny bit size using fork and knife, then set aside.
Put back the bones into the soup, add sliced green onion, and bring the soup to the boil right before serving.
- â˘Many versions of soto ayam don't have tomato.
- â˘Some prefer not to mix cabbage with bean sprouts.
- â˘As fried potato substitute, some like to put potato chips into the soup.