Indonesia · soup · English edition
Soto ayam
A yellow chicken broth on turmeric and lemongrass, with noodles, egg and fried shallot.
5 servings · 95 minutes (estimated)
Ingredients
Quantities for 5 servings.
- 1.4 kg Chicken, whole
- 8 piece Shallots
- 6 clove Garlic
- 30 g Fresh turmeric
- 30 g Ginger
- 4 piece Candlenuts or macadamia
- 3 piece Lemongrass
- 6 piece Kaffir lime leaves
- 150 g Glass noodles
- 5 piece Eggs, boiled
- 200 g Bean sprouts
- 200 g Cabbage
- 3 piece Limes
- 100 ml Vegetable oil
- to taste Salt
Method
- Simmer the chicken in two litres of water for forty minutes, skimming for the first ten.
- Slice half the shallots into thin rings, deep-fry them crisp and drain them on paper.
- Pound the remaining shallot, garlic, turmeric, ginger and nuts into a bumbu paste.
- Fry the paste in oil for five minutes with the bruised lemongrass and lime leaves.
- Transfer the paste into the broth, season and simmer twenty minutes.
- Lift out the chicken and shred it, soak the noodles and blanch the sprouts and cabbage.
- Divide the noodles, chicken, vegetables and half an egg between bowls, ladle over the broth and top with fried shallot.
Recipe data adapted from UniTools, CC BY-SA 4.0. Changes: page design, formatting and integration in NOMVEX Food. This adapted recipe text is shared under CC BY-SA 4.0. Image credit and its separate licence are shown below the photo, where available.