Indonesian Clear Chicken Soup with Rice Vermicelli

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:

1. 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.
2. 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.
3. Add tomatoes, spring onions, and celery.
4. Wait until it boils.
5. After that, prepare and serve with chili paste