Indonesian Chicken Soup (Soto Ayam Bening)
Ingredients:
- 1 free-range chicken, cut into pieces
- 1 stalk lemongrass, bruised
- 2 slices galangal
- 2 bay leaves
- 3 kaffir lime leaves
- Boiled eggs
- Rice vermicelli, soaked in hot water and drained
- Bean sprouts, blanched
- Ground Spices:
- 2 shallots
- 4 cloves garlic
- 5 cm piece turmeric
- Garnishes:
- Spring onions, chopped
- Celery, chopped
- Fried shallots
- Lime wedges
Instructions:
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Prepare the Chicken Soup:
- Bring water to a boil. Add the chicken pieces and cook until the scum rises; skim off the scum.
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Prepare the Spice Paste:
- In a separate pan, sauté the ground spices, kaffir lime leaves, galangal, bay leaves, and lemongrass until fragrant. Transfer this mixture into the boiling chicken soup. Cook until the chicken is tender.
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Serve:
- Serve the soup hot with rice vermicelli, blanched bean sprouts, boiled eggs, and garnish with chopped spring onions, celery, fried shallots, and lime wedges.
Enjoy this flavorful Indonesian chicken soup, perfect for any occasion!
This adaptation of Soto Ayam Bening brings out the rich flavors of Indonesian spices and herbs, combined harmoniously with tender chicken and fresh garnishes. It’s a delightful dish that warms the soul and satisfies the palate with every spoonful.
