Authentic Indonesian Soto Ayam: Savory Chicken Soup with Spiced Vermicelli

Soto Ayam: A Flavorful Indonesian Chicken Soup

Soto Ayam is a traditional Indonesian chicken soup known for its fragrant spices and vibrant flavors. This recipe brings together tender chicken, delicate rice noodles, and fresh herbs in a warm, aromatic broth. Perfect for a comforting meal, Soto Ayam is an iconic dish that showcases the rich culinary heritage of Indonesia. Follow this recipe to create a delicious and satisfying Soto Ayam that will delight your taste buds.

Ingredients:

• Chicken and Broth:

  • 3 pieces of chicken, cut into portions and cleaned
  • 1/2 pack of corn vermicelli (bihun jagung)
  • 1 small head of cabbage, thinly sliced
  • 2 hard-boiled eggs
  • 3 kaffir lime leaves
  • 2 bay leaves
  • 1/2 inch galangal, crushed
  • 1 stalk lemongrass, smashed
  • 1 lime, cut into wedges
  • 2 green onions, finely chopped
  • 2 stalks celery, finely chopped
  • Salt, to taste
  • Seasoning (optional)
  • Cooking oil, as needed
  • Water

• Spice Paste:

  • 1 inch turmeric, roasted until soft
  • 1/2 teaspoon black pepper, toasted
  • 5 cloves garlic
  • 2 shallots
  • 1/2 inch ginger, crushed
  • 1 stalk lemongrass, smashed
  • 3 kaffir lime leaves

• Sambal:

  • 5 red chili peppers (bird’s eye chilies)

Instructions:

1. Prepare the Broth:

   • Heat water in a large pot. Add the lemongrass, kaffir lime leaves, bay leaves, and galangal. Bring to a boil.
   • Add the chicken pieces and simmer until the chicken is cooked through. Remove the chicken from the pot and set aside to cool. Once cool, shred the chicken into bite-sized pieces.

2. Cook the Spice Paste:

   • In a skillet, heat a small amount of cooking oil over medium heat. Add the spice paste ingredients: roasted turmeric, toasted black pepper, garlic, shallots, ginger, smashed lemongrass, and kaffir lime leaves.
   • Sauté the spice paste until fragrant and fully cooked.

3. Combine Ingredients:

   • Add the cooked spice paste to the pot with the chicken broth. Stir well.
   • Season with salt and optional seasoning. Allow the broth to come to a boil again.
   • Add the chopped green onions and celery. Cook for a few more minutes, then turn off the heat.

4. Prepare the Vermicelli and Cabbage:

   • Soak the vermicelli in hot water until it softens, but do not over-soak to prevent it from becoming too mushy.
   • Rinse the sliced cabbage in cold water, then soak briefly in hot water. Drain the cabbage and place it in a sieve to let it wilt and turn a bit yellow.

5. Prepare the Sambal:

   • Boil the red chilies until soft. Grind them with a bit of salt to make a smooth sambal. Add a little hot water to achieve a slightly runny consistency.

6. Assemble and Serve:

   • Slice the hard-boiled eggs into quarters. Cut the lime into wedges.
   • Arrange the cooked vermicelli, wilted cabbage, shredded chicken, and egg pieces on a serving plate.
   • Serve the soup in bowls, garnished with a squeeze of lime juice to taste.

Enjoy your Soto Ayam with a side of sambal for a touch of heat. This comforting Indonesian soup is perfect for warming up on a cool day or serving as a delightful centerpiece at any meal.