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Instant Indonesian “Soto Ayam” (Yellow Chicken Soup)
Instant Indonesian “Soto Ayam” (Yellow Chicken Soup)

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We hope you got insight from reading it, now let’s go back to instant indonesian “soto ayam” (yellow chicken soup) recipe. To cook instant indonesian “soto ayam” (yellow chicken soup) you only need 30 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Instant Indonesian “Soto Ayam” (Yellow Chicken Soup):
  1. Provide 2 litters chicken broth (you can substitute with chicken powder and water)
  2. You need 2 stalks lemon grass the white part
  3. Provide 3 tiny slices galangal
  4. Get 4 lemon kafir leaves
  5. Get 2-3 bay leaves
  6. You need For the spices:
  7. Prepare 1 tsp turmeric
  8. Take 2 tsp coriander powder
  9. Provide 1 tsp black pepper (any peppers white or black)
  10. Use 1 tsp ginger powder (you can used the fresh ginger)
  11. Provide 1 tsp sugar
  12. Prepare 5-7 cloves garlic
  13. Get 1/2 onion chopped (you can used shallots)
  14. Get Oil
  15. Use to taste Salt
  16. Prepare For topping:
  17. Take Cooked rice or cooked noodle (vermicelli noodle)
  18. Get Shredded cabbage
  19. Prepare Tiny sliced green onion
  20. You need leaves Chopped celery or Chinese celery
  21. Get Fried shallots
  22. Take Roasted plain peanut (optional)
  23. Get Lime wedges
  24. Prepare Hard boiled eggs
  25. Use Sweet soy sauce (optional)
  26. Provide For chilli sauce:
  27. Get Chilies
  28. You need 1 pinch chicken powder
  29. You need Salt
  30. Prepare Lemon juice
Steps to make Instant Indonesian “Soto Ayam” (Yellow Chicken Soup):
  1. Boil the broth a big pan along with the lemon grass, lemon kafir leaves, bay leaves, and galanga. When it’s boiling and turn down the heat to the simmer.
  2. Meanwhile grind all the spices accept oil into pasta. I use a blender to blend all the spices.
  3. Now heat up the oil in a pan add the spices pasta and stir well until aromat and cooked through. Then transfer into the broth, season with salt. Cover let it cook and simmer for about 20 minutes. Adjust the taste before turn off the heat. Usually I leave it in simmer until ready to serve.
  4. While waiting for the broth, let’s make the chilli sauce. In a small pan add chilies and water. Bring it to boil for 5-10 minutes then take it off and drained it. Using a blender put the chilies in it add 2-3 tbsp broth, salt, pinch of chicken powder, and blend it. Scraped the chilli pasta out from the blender and transfer to the bowl. Add lemon juice and stir well, don’t forget to adjust the taste,and set asides.
  5. To assembly: Using a bowl (medium-big soup bowl) add a bit of rice and noodle or you can choose either one, than tops with shredded cabbage, shredded chicken, and ladle the hot broth into the bowl. Then sprinkle sliced green onion, chopped or sliced celery, fried shallots, roasted peanut, half hard boiled eggs, spoon of chilli sauce, and squeezed lemon juice.
  6. And it’s done! Now you have a delicious satisfying meal that you can enjoy in any time and any season. Enjoy!
  7. HappyCooking!

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