Soto Ayam Recipe
Ingredients:
- 1 kg chicken (ayam)
- 2 stalks of leek (bawang pre)
- 2 stalks of celery (seledri)
- Cooking oil (secukupnya)
- Salt (secukupnya)
- Sugar (optional, secukupnya)
- 1.5 liters water (sekitar 1.5 lt)
- Fried garlic (bawang putih goreng, secukupnya)
For Sliced Aromatics:
- 2 thumb-sized pieces of turmeric (kunyit), thinly sliced
- 2 thumb-sized pieces of ginger (jahe), thinly sliced
- 1 thumb-sized piece of galangal (laos), crushed
- 4 kaffir lime leaves (daun jeruk)
- 2 stalks of lemongrass (serai), bruised
For Ground Spice Paste:
- 7 cloves of garlic (bawang putih)
- 2 shallots (bawang merah)
- 1/2 teaspoon coriander (ketumbar)
- 1/2 teaspoon black pepper (merica)
- 1 thumb-sized piece of turmeric (kunyit)
- 1/2 thumb-sized piece of ginger (jahe)
Instructions:
-
Prepare the Chicken:
- Thoroughly clean the chicken pieces and place them in a large pot.
- Add the water and the sliced aromatics (turmeric, ginger, galangal, kaffir lime leaves, and lemongrass) to the pot.
- Cook over medium heat until the chicken becomes tender, adding more water if necessary.
-
Make the Spice Paste:
- While the chicken is cooking, heat a small amount of cooking oil in a pan.
- Sauté the ground spice paste ingredients (garlic, shallots, coriander, black pepper, turmeric, and ginger) until fragrant and well-cooked.
-
Combine and Simmer:
- Add the sautéed spice paste to the pot with the chicken.
- Season with salt and optional sugar to taste.
- Add the celery and cook until the flavors meld and the spices are well-integrated.
-
Finish the Soup:
- Stir in the chopped leek just before turning off the heat, allowing it to slightly wilt without becoming overcooked.
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Serve:
- Ladle the hot Soto Ayam into bowls.
- Garnish with fried garlic for added flavor and texture.
- Serve with optional accompaniments like lime wedges, bean sprouts, boiled eggs, or rice cakes, based on your preference.
Enjoy this delicious, aromatic Soto Ayam, a comforting Indonesian chicken soup that’s sure to warm your soul!
