Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, Soto Ayam - Indonesian Chicken one of my favorites . This time, I am going to make it a little bit tasty. This will be really deliciou

The ultimate comforting Asian noodle soup - soto ayam or Indonesian Chicken Noodle Flavoured with turmeric and coconut and served with rice noodle 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.

This is seriously tasty noodle Ive had soto ayam in the Netherland Thats as close as you can get outside Indonesia I think.

The Ingredients needed to make Soto Ayam - Indonesian Chicken Soup:

1. You need 1 kg of free range chicken
2. You need 150 gram of vermicelli, boil till soften. Put a side in cold water, shake the water before serving
3. Prepare 2 pcs of fresh lime, cut into wedge Put aside. Use the juice for the dressing on top of the soup before serving
4. It’s 2 handfuls of chopped spring onion
5. It’s 2 of shallots, thinly sliced and fried in vegetable oil until brown
6. You need of Chili paste (sambal) for serving
7. It’s 4 of boiled eggs for serving
8. It’s of For the Paste
9. Prepare 1 teaspoon of white peppercorns
10. You need 1 1/2 tablespoons of coriander seeds
11. It’s 2 teaspoons of cumin seeds
12. You need 5 of shallots, peeled and halved
13. You need 3 cloves of garlic, peeled
14. Prepare 1 1/2 teaspoons of ground turmeric
15. It’s 2 tablespoons of finely minced ginger
16. You need 3 tablespoons of vegetable oil
17. It’s of For the Broth
18. It’s 2 litre of chicken broth
19. Prepare 2 stalks of fresh lemongrass, bruised and tied in a knot
20. You need 3 of kefir lime leaves
21. Prepare 1 teaspoon of salt more to taste

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. When the chicken is cool enough to handle, shred or roughly chop the meat. Drain and divide among serving bowl

Step to make Soto Ayam - Indonesian Chicken Soup:

1. Place chicken in a medium pot with lemongrass, kefir lime leaves, salt and 7 cups of Bring to a boil over high heat. Skim off any foam and reduce heat to a simmer. Cover and simmer until chicken is tender, about 45 minute Skimming as needed to make a clear broth. Remove chicken pieces from broth and set aside. Remove and discard lemongrass and lime leaves, reserve stock in a pot. When chicken is cool enough, discard skin and bones and shred meat.
2. Meanwhile, combine peppercorns, coriander seeds and cumin seeds in a small mortar and pestle. Pulse until ground. Add halved shallots, garlic, turmeric and ginger and pulse to a thick paste.
3. Heat oil in a medium saucepan over high heat. When very hot, add spice paste. Stirring until the paste is cooked.
4. Add the cooked spice paste to the broth. Add salt to taste. Bring to a simmer then reduce the heat.
5. To serve divide noodles in a serving soup bowl Add the shredded chicken and boiled egg on top, pour the broth over and sprinkle with chopped spring onions, lime juice and fried shallot
6. Serve immediately while it hot

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, its a clear soup with loads of ingredients and condiment This version of the classic Indonesian chicken soup comes from the Hyatt Regency in Yogyakarta, Indonesia. Soto Ayam is a chicken soup popular in Malaysia and Indonesia.

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