Authentic Indonesian Soto Ayam Soup Recipe

Soto Ayam Recipe: Indonesian Chicken Soup

Discover the rich and comforting flavors of Soto Ayam, a classic Indonesian chicken soup that’s perfect for warming up on a chilly day or impressing your guests with a taste of Southeast Asia. This vibrant and aromatic dish combines tender chicken, fresh vegetables, and a fragrant, spiced broth, all garnished with crispy fried shallots and a squeeze of lime. Follow this detailed recipe to create a delightful Soto Ayam right in your kitchen.

Ingredients:

• Chicken: 1/2 kg (about 1 lb) chicken, cut into pieces
• Cabbage: 1/4 kg (about 1/2 lb), shredded
• Bean Sprouts: 200 grams (about 7 oz), cleaned
• Corn Vermicelli: 2 packs, soaked
• Potatoes: 5 large, peeled and diced (optional)
• Carrots: 2, peeled and sliced (optional)
• Celery Leaves: 3 stalks, chopped
• Green Onions: 2 stalks, sliced
• Fried Shallots: 50 grams (about 1.75 oz)
• Lime: 1, cut into wedges
• Lemongrass: 1 stalk, bruised
• Bay Leaves: 4
• Kaffir Lime Leaves: 3, torn into pieces
• Sugar: 1 teaspoon
• Boiled Eggs: 3, quartered (optional)

Spice Paste:

• Shallots: 6 cloves
• Garlic: 4 cloves
• Candlenuts: 3
• Turmeric: 1-inch piece
• Ginger: 1/2-inch piece
• Ground Pepper: 1/2 teaspoon
• Nutmeg: to taste
• Coriander Powder: 1/4 teaspoon
• Salt: to taste
• Seasoning Powder: to taste

Instructions:

1. Prepare the Chicken:

   • Begin by boiling the chicken in a pot of water for about 15 minutes. Discard the first boiling water to remove impurities, then drain and set the chicken aside.
   • Refill the pot with fresh water and bring to a boil. Return the chicken pieces to the pot and simmer until tender, creating a rich chicken broth.

2. Prepare the Spice Paste:

   • While the chicken is cooking, make the spice paste. In a blender or food processor, combine the shallots, garlic, candlenuts, turmeric, ginger, pepper, nutmeg, coriander powder, salt, and seasoning powder. Blend until smooth.

3. Cook the Spice Paste:

   • Heat a small amount of oil in a pan over medium heat. Add the spice paste and sauté until fragrant. Add the bay leaves, kaffir lime leaves, and bruised lemongrass to the pan. Continue to cook until the spices are well-blended and aromatic.

4. Combine Ingredients:

   • Add the sautéed spice paste to the pot of chicken broth. Stir well to incorporate the flavors. Add the sugar and adjust seasoning to taste. Allow the soup to simmer until fully flavored and the chicken is tender.

5. Prepare the Vegetables and Noodles:

   • Briefly blanch the bean sprouts and vermicelli in boiling water. Drain and set aside.
   • If using, boil or steam the potatoes and carrots until tender but still firm. Slice the carrots and dice the potatoes as desired.
   • Thinly slice the green onions and chop the celery leaves. Cut the lime into wedges.

6. Assemble and Serve:

   • To serve, place a portion of the vermicelli, shredded cabbage, potatoes, carrots, bean sprouts, green onions, and celery leaves into each serving bowl. Top with shredded chicken.
   • Ladle the hot Soto Ayam broth over the top of each bowl. Garnish with fried shallots and quartered boiled eggs, if using.
   • Serve with lime wedges on the side for added freshness and tang.

Serving Suggestion:

To keep the flavors and colors vibrant, serve the Soto Ayam components separately from the broth until ready to eat. This will ensure that each ingredient maintains its texture and the soup remains flavorful.

Enjoy the delightful blend of textures and flavors in every spoonful of this classic Indonesian Soto Ayam. Perfect for a cozy meal or an impressive dish for special occasions.

Selamat mencoba! (Happy cooking!)