Indonesian Chicken Soup (Soto Ayam). 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. When the chicken is cool enough to handle, shred or roughly chop the meat. Soto ayam is chicken noodle soup – Indonesian style.
That's as close as you can get outside Indonesia I think. They are mad for Indonesian in the Netherlands. 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. You can have Indonesian Chicken Soup (Soto Ayam) using 27 ingredients and 9 steps. Here is how you cook it.
Ingredients of Indonesian Chicken Soup (Soto Ayam)
- You need of For Broth.
- You need of Chicken (i use around 300gr).
- Prepare 1 litre of Water for boil.
- Prepare 3 of Bay Leaves.
- It’s 2 tbsp of Lemon grass powder (fresh will be better).
- It’s 1 tsp of dried Galangal (fresh will better).
- It’s 1 tbsp of ginger powder + 1 dried ginger (fresh will be better).
- It’s 1 tsp of coriander seeds.
- You need 2 tbsp of turmeric powder.
- It’s 5 cloves of garlic.
- Prepare 2 of shallots (i used red onion).
- It’s 1 tsp of white pepper.
- Prepare 1 tsp of cumin powder.
- It’s 2 of candlenuts.
- It’s 1/4 of nutmeg since i dont wan't strong taste of it.
- It’s of Salt.
- You need of For Servings.
- It’s of Boiled eggs.
- Prepare of White cabbage – shredded.
- You need of Green onion – chopped.
- You need of Bean sprouts.
- You need of Perkedel.
- Prepare of Fried onion (see in my other recipe).
- You need of Vermicelli noodles (i don't have, i use rice).
- Prepare of Kaffir limes (i use lemon).
- It’s of Sambal (chili sauce/ paste).
- You need of Sweet soya sauce.
It is served with a boiled egg, fried shallots, celery leaves and herbs, and is hearty enough for a meal. Soto ayam is a chicken soup dish originated from Indonesia and is popular in Malaysia and Singapore. However, you have to take a paradigm shift to appreciate it. Unlike a creamy soup, it's a clear soup with loads of ingredients and condiments.
Indonesian Chicken Soup (Soto Ayam) instructions
- Prepare Pot, put 1 litre water. Boil it. Add chicken and bay leaves.
- Smash garlic, candlenuts, coriander seeds, ginger, galangal, nutmeg and onion until it become paste (you can use food processor).
- Fry the paste add turmeric powder, lemongrass powder, cumin powder, salt & white pepper.
- Add the fried seasonings above into pot.
- After the chicken cooked well take chicken, let it cool and shred it..
- Meanwhile prepare for servings, soak bean sprouts and white cabbage in hot water until it soft and rinse it.
- The servings, shredded white cabbage, tomatoes, bean sprouts, shredded chicken, chopped green onions, boiled eggs, fried onion, fritter potato (Perkedel/ frikadel).
- Meanwhile prepare your bowl, fill with vermicelli / rice / rice cake shredded cabagge, bean sprouts, sambal, green onion, boiled egg halved, add the broth. Add fried onion & perkedel.
- With rice cake (Lontong).
An extremely comforting soup, but also elegant enough for a dinner party. It is actually more of a stew than a soup, so serve it with both fork and spoon. This soup/stew is full of flavours and textures. The recipe is adapted from Wendy Hutton's beautiful book 'Green Mangoes and Lemon Grass'. 'Soto' means soup and 'ayam' is chicken. It's an Indonesian chicken soup with noodles that is the go-to street food breakfast for many locals.