Soto ayam
Indonesian chicken soup with a yellow broth flavored with turmeric, galangal, ginger, and lemongrass, served with rice vermicelli, egg, and lime.
Soto ayam is an Indonesian chicken soup with many regional variations. This version brings together shredded chicken, spiced broth, rice vermicelli, and boiled egg; lime is added when serving.
Method
- 01
Make and fry the aromatic paste
Blend the shallots, garlic, turmeric, coriander seeds, and cumin seeds into a paste. Heat the oil in a pot and fry the paste for about 5 minutes, stirring so it releases its aroma without burning.
5 min - 02
Cook the chicken and flavor the broth
Add the chicken thighs, water, galangal, ginger, lemongrass, kaffir lime leaves, cinnamon, star anise, salt, and pepper to the pot. Bring to a gentle boil; skim off any foam that rises and simmer for about 30 minutes, until the chicken is tender.
30 min - 03
Cook the eggs and noodles
While the chicken cooks, boil the eggs for 8 minutes and peel them once they are cool enough to handle. Cook the rice vermicelli according to the package instructions, then drain.
8 min - 04
Shred and serve
Remove the chicken from the broth and shred it, discarding the bones. Strain the broth to remove the spices and solids. Divide the noodles and chicken among 4 bowls, pour the hot broth over them, and add half an egg to each bowl. Serve with the lime wedges.
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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- Soto ayam, la sopa de pollo más popular de Indonesia www.directoalpaladar.com/recetas-de-sopas-y-cremas/soto-ayam-sopa-pollo-popular-indonesia
- Soto ajam de indonesia (sopa de pollo indoneso) - - Receta - Canal Cocina canalcocina.es/receta/soto-ajam-de-indonesia-sopa-de-pollo-indoneso
- - YouTube www.youtube.com/watch?v=gcHnKW3lo50&xstg=CAMSBhUD-7L2Hw%3D%3D
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State: Published after documentary validation; no “Tested” label is shown.