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We hope you got benefit from reading it, now let’s go back to soto ayam - indonesian chicken soup recipe. You can cook soto ayam - indonesian chicken soup using 21 ingredients and 6 steps. Here is how you achieve that.
The ingredients needed to prepare Soto Ayam - Indonesian Chicken Soup:
- Provide 1 kg free range chicken
- You need 150 gram vermicelli, boil till soften. Put a side in cold water, shake the water before serving
- Prepare 2 pcs fresh lime, cut into wedges. Put aside. Use the juice for the dressing on top of the soup before serving
- Provide 2 handfuls chopped spring onion
- Use 2 shallots, thinly sliced and fried in vegetable oil until brown
- Prepare Chili paste (sambal) for serving
- Prepare 4 boiled eggs for serving
- Take For the Paste
- Provide 1 teaspoon white peppercorns
- You need 1 1/2 tablespoons coriander seeds
- Provide 2 teaspoons cumin seeds
- Use 5 shallots, peeled and halved
- You need 3 cloves garlic, peeled
- Get 1 1/2 teaspoons ground turmeric
- Get 2 tablespoons finely minced ginger
- Take 3 tablespoons vegetable oil
- You need For the Broth
- Take 2 litre chicken broth
- Provide 2 stalks fresh lemongrass, bruised and tied in a knot
- You need 3 kefir lime leaves
- Take 1 teaspoon salt & more to taste
Steps to make Soto Ayam - Indonesian Chicken Soup:
- 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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