Authentic Soto Ayam with Spicy Coconut Broth and Fresh Garnishes

Soto Ayam Ala Dapoer Aiyla

Ingredients:

• 300 g chicken breast
• 2000 ml water
• 2 bay leaves
• 1 cm galangal, crushed
• 1 stalk lemongrass, crushed
• 50 ml cooking oil
• 2 stalks green onions, sliced thinly
• For the Spice Paste:
  • 4 large red chilies (steamed)
  • 1 tablespoon fermented soybean paste (tauco)
  • 2 cloves garlic
  • 4 shallots
  • 1 tablespoon shaved palm sugar
  • 1 packet beef stock seasoning (Masako)
  • 1 teaspoon salt (adjust to taste)
• For Garnishing:
  • Sliced green onions
  • Sliced tomatoes
  • Sliced celery
  • Fried shallots
  • Sweet soy sauce (kecap manis)
  • Blanched bean sprouts
  • Shredded chicken
  • Blanched vermicelli noodles (soun)

Instructions:

1. Cook the Chicken:

   • In a large pot, bring water to a boil. Add the chicken breast along with bay leaves, crushed galangal, and crushed lemongrass. Simmer until the chicken is tender.

2. Prepare the Spice Paste:

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   • Heat cooking oil in a pan over medium heat. Add sliced green onions and sauté until they turn golden brown.
   • Add the spice paste ingredients: steamed red chilies, fermented soybean paste (tauco), garlic, shallots, palm sugar, and beef stock seasoning (Masako). Cook until fragrant and almost fully cooked.

3. Combine and Simmer:

   • Transfer the sautéed spice paste into the pot with the chicken broth. Continue to simmer until the soup reaches a rolling boil.

4. Serve:

   • Prepare serving bowls with the garnishing ingredients: blanched bean sprouts, blanched vermicelli noodles, sliced green onions, shredded chicken, fried shallots, sliced tomatoes, and sliced celery.
   • Ladle the hot soto over the garnishes in each bowl. Add a dash of sweet soy sauce (kecap manis) to taste.
   • Serve with crackers or rice cakes (lontong) on the side.

Enjoy your delicious Soto Ayam, a flavorful Indonesian chicken soup that’s perfect for any occasion!