Soto Ayam - Indonesian Chicken Soup.
Hey everyone, I hope you're having an amazing day today. Today, I will show you a way to prepare a special dish, soto ayam - indonesian chicken soup. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Soto Ayam - Indonesian Chicken Soup is one of the most favored of current trending foods on earth. It is easy, it is quick, it tastes delicious. It is enjoyed by millions daily. Soto Ayam - Indonesian Chicken Soup is something which I have loved my entire life. They're fine and they look wonderful.
To begin with this particular recipe, we have to prepare a few components. You can have soto ayam - indonesian chicken soup using 21 ingredients and 6 steps. Here is how you cook it.
Ingredients requirements - Soto Ayam - Indonesian Chicken Soup:
- Prepare 1 kg of free range chicken.
- Need 150 gram vermicelli, boil till soften. Put a side in cold water, shake the water before serving.
- Prepare 2 pcs for fresh lime, cut into wedges. Put aside. Use the juice for the dressing on top of the soup before serving.
- Give 2 handfuls of chopped spring onion.
- Give 2 - shallots, thinly sliced and fried in vegetable oil until brown.
- Need for Chili paste (sambal) for serving.
- Provide 4 - boiled eggs for serving.
- Need - For the Paste.
- You need 1 teaspoon of white peppercorns.
- Provide 1 1/2 tablespoons coriander seeds.
- Prepare 2 teaspoons for cumin seeds.
- Provide 5 for shallots, peeled and halved.
- You need 3 cloves of garlic, peeled.
- Need 1 1/2 teaspoons - ground turmeric.
- Give 2 tablespoons for finely minced ginger.
- Provide 3 tablespoons - vegetable oil.
- Provide For the Broth.
- Give 2 litre - chicken broth.
- Provide 2 stalks fresh lemongrass, bruised and tied in a knot.
- Need 3 of kefir lime leaves.
- Give 1 teaspoon - salt & more to taste.
Soto Ayam - Indonesian Chicken Soup how to cook:
- Place chicken in a medium pot with lemongrass, kefir lime leaves, salt and 7 cups of water. 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 minutes. 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..
- 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..
- Heat oil in a medium saucepan over high heat. When very hot, add spice paste. Stirring until the paste is cooked..
- Add the cooked spice paste to the broth. Add salt to taste. Bring to a simmer then reduce the heat..
- To serve : divide noodles in a serving soup bowls. Add the shredded chicken and boiled egg on top, pour the broth over and sprinkle with chopped spring onions, lime juice and fried shallots..
- Serve immediately while it hot.
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