Classic Indonesian Soto Ayam: Aromatic Chicken Soup

Simple Soto Ayam Recipe

Ingredients:

• 1/2 chicken
• 1/2 head of cabbage
• 2 limes
• 2 packs of glass noodles
• 2 tomatoes
• 3 stalks of celery and green onions
• Kaffir lime leaves
• Bay leaves
• 2 lemongrass stalks
• For the spice paste:
  • 2 cloves garlic
  • 5 shallots
  • 2 candlenuts
  • A piece of ginger (about the size of your pinky)
  • A piece of turmeric (about the size of your pinky)
  • A piece of galangal (smashed)

Instructions:

1. Begin by boiling water in a pot, adding the chicken. After the water comes to a boil, discard half of the water, then add fresh water to the pot. Cook the chicken until it is tender, then remove it from the pot, drain, and set aside.

2. In a separate pan, heat some oil and sauté the spice paste ingredients until fragrant. Add the smashed galangal, lemongrass, bay leaves, and kaffir lime leaves to the pan. Continue to cook until the spices are well-cooked and aromatic.

3. Transfer the sautéed spice mixture into the pot of boiling water. Let it simmer until the flavors are well combined and the soup has developed a rich aroma.

4. While the soup is simmering, prepare the glass noodles according to the package instructions. Chop the cabbage into bite-sized pieces and slice the tomatoes.

5. To make the sambal (chili paste), boil red bird’s eye chilies until they are soft, then grind them into a paste using a mortar and pestle or blender.

6. Once the soup has finished cooking, add the cabbage, glass noodles, and chopped tomatoes. Allow everything to cook together for a few more minutes until the cabbage is tender.

7. Serve the Soto Ayam hot, garnished with slices of lime and your homemade sambal for an extra kick. Enjoy this comforting and flavorful Indonesian soup!