Golden Indonesian Chicken Soup

Title: Indonesian Chicken Soup (Soto Ayam)

Ingredients:

• 1/2 kg chicken, preferably breast meat, sliced
• 1 small cabbage
• 2 tomatoes
• 1 packet rice vermicelli (optional)
• 3 spring onions
• 1 thumb-sized galangal, crushed
• 1 lemongrass stalk, crushed
• 5 bay leaves
• 3 kaffir lime leaves (optional)
• 1 lime
• 1 1/2 chicken broth cubes
• 2 tsp salt
• 1 tsp MSG (optional)
• Spice Paste:
  • 4 shallots
  • 3 garlic cloves
  • 1 thumb-sized turmeric
  • 1 tsp whole pepper
  • 2 candlenuts

Instructions:

1. Prepare the Chicken: Rinse the chicken thoroughly and boil until cooked. Remove, let cool, then shred the chicken.

2. Prepare the Soup Base: In a large pot over medium heat, sauté the spice paste until fragrant. Add galangal, bay leaves, lemongrass, and kaffir lime leaves. Stir-fry briefly.

3. Combine with Chicken: Pour in fresh water (not the water used to boil the chicken). Add the shredded chicken to the pot. Stir well to combine.

4. Season the Soup: Adjust seasoning with chicken broth cubes, salt, and MSG (if using). Taste and adjust seasoning according to preference.

5. Prepare Additional Ingredients: Slice the cabbage thinly. Prepare the rice vermicelli according to package instructions if using. Chop the spring onions and tomatoes.

6. Final Touch: Add chopped spring onions and tomatoes to the soup. Let simmer for a few more minutes until everything is heated through.

7. Serve with Love: Serve the soup hot with a wedge of lime on the side. Optionally, rice vermicelli and cabbage can be served separately for diners to add to their bowls as desired.

8. Enjoy: Savor this Indonesian Chicken Soup (Soto Ayam) with loved ones, and share the joy and warmth of homemade goodness.

This recipe for Soto Ayam brings together tender chicken, aromatic spices, and fresh herbs in a comforting broth that’s perfect for any occasion.