Title: Clear Chicken Soup with Rice Vermicelli (Soto Ayam kuah bening)
Ingredients:
- 1/4 kg Chicken, cut into pieces
- 1 medium pack Rice Vermicelli
- Bean Sprouts
- Spice Paste:
- Shallots
- Garlic
- Nutmeg
- Coriander seeds
- Ginger
- Galangal (smashed)
- Lemongrass (smashed)
- Kaffir lime leaves
- Bay leaves
- Spring onions (sliced)
- Celery (sliced)
- Tomato (sliced)
- Salt
- Chili Paste:
- Boiled red chilies, mashed
Steps:
- Boil the chicken with bay leaves and salt, then shred it into pieces. Cook the rice vermicelli and bean sprouts in hot water until done.
- Boil approximately 2 liters of water, then add the spice paste. I used bone broth and chicken skin previously boiled to add a bit of fat.
- Add tomatoes, spring onions, and celery.
- Wait until it boils.
- After that, prepare and serve with chili paste
