Soto Ayam Kediri
Ingredients:
- 1/4 whole chicken (free-range chicken is preferred)
- 1/4 kg chicken feet or bones
- 2 stalks of spring onion
- 3 stalks of lemongrass
- 4 bay leaves
- 3 kaffir lime leaves
- 1 knob of galangal
- 360 ml coconut milk (adjust according to preferred thickness of broth)
- MSG and salt to taste
Additional Ingredients (Serving):
- 2 stalks of celery (finely chopped)
- Finely sliced cabbage
- Bean sprouts/mung bean sprouts
- 2 potatoes, thinly sliced and fried until crispy
- 4 tofu pieces, thinly sliced and fried
- 2 tomatoes, sliced as desired
- Fried shallots for garnish
- Sweet soy sauce to taste
Spice Paste:
- 12 shallots
- 8 cloves of garlic
- 1 thumb-sized piece of turmeric
- 1 thumb-sized piece of ginger
- 1 thumb-sized piece of lesser galangal (kencur)
- 1/4 tsp pepper
- 1/2 tsp coriander seeds
- 3 candlenuts
Steps:
-
Prepare the Broth:
- Boil water in a pot. Add chicken and chicken feet/bones. Cook until tender.
-
Prepare the Spice Paste:
- In a separate pan, sauté the spice paste until fragrant. Set aside.
-
-
Prepare the Garnishes:
- Fry the boiled chicken until half-cooked, then shred.
-
Cooking the Soup:
- Add the spice paste into the boiling broth along with bay leaves, lemongrass (bruised), kaffir lime leaves, spring onion (whole or chopped), galangal, MSG, and salt.
- Let it simmer until flavors meld. Adjust seasoning as needed.
- If using coconut milk, add it towards the end and simmer briefly without boiling to prevent curdling.
-
Prepare the Condiments:
- Serve the soup hot with celery, cabbage, bean sprouts, crispy potatoes, fried tofu, sliced tomatoes, and fried shallots on the side. Drizzle with sweet soy sauce to taste.
Sambal:
- Boil red chilies and curly chilies according to taste until boiling and then mash.
Notes:
- For additional, optional ingredients, such as eggs, vermicelli, rice noodles, boiled potatoes, etc.
