Indonesian Chicken Soup (Soto Ayam). The ultimate comforting Asian noodle soup - soto ayam or Indonesian Chicken Noodle Soup. Flavoured with turmeric and coconut and served with rice noodles. 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.
I've had soto ayam in the Netherlands.
That's as close as you can get outside Indonesia I think.
They are mad for Indonesian in the Netherlands.
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The ultimate comforting Asian noodle soup - soto ayam or Indonesian Chicken Noodle Soup. Flavoured with turmeric and coconut and served with rice noodles. 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.
Indonesian Chicken Soup (Soto Ayam) cuisine is really a dish that's classified as an easy task to make. through the use of elements that exist around you very easily, you may make it in simple actions. You may make it for friends or family events, and it could even be presented at various official events. I am certain you will see lots of people who just like the Indonesian Chicken Soup (Soto Ayam) dishes which you make.
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Ingredients for Indonesian Chicken Soup (Soto Ayam):
- Provide - For Broth.
- Give Chicken (i use around 300gr).
- Need 1 litre - Water for boil.
- Provide 3 Bay Leaves.
- Need 2 tbsp of Lemon grass powder (fresh will be better).
- Provide 1 tsp of dried Galangal (fresh will better).
- Prepare 1 tbsp of ginger powder + 1 dried ginger (fresh will be better).
- Give 1 tsp coriander seeds.
- Need 2 tbsp of turmeric powder.
- Give 5 cloves garlic.
- Prepare 2 of shallots (i used red onion).
- Require 1 tsp white pepper.
- You need 1 tsp for cumin powder.
- Require 2 candlenuts.
- You need 1/4 of nutmeg since i dont wan't strong taste of it.
- You need of Salt.
- Prepare For Servings.
- Need of Boiled eggs.
- Require of White cabbage - shredded.
- Need of Green onion - chopped.
- Need of Bean sprouts.
- Require - Perkedel.
- You need of Fried onion (see in my other recipe).
- Need for Vermicelli noodles (i don't have, i use rice).
- Give for Kaffir limes (i use lemon).
- Prepare Sambal (chili sauce/ paste).
- Prepare - Sweet soya sauce.
When the chicken is cool enough to handle, shred or roughly chop the meat. 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. Soto ayam is a chicken soup dish originated from Indonesia and is popular in Malaysia and Singapore.
Indonesian Chicken Soup (Soto Ayam) making process:
- 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).
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. 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.
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