Indonesian Soto Ayam Ambengan: Fragrant Chicken Soup with Spicy Toppings

Soto Ayam Ambengan

Soto Ayam Ambengan is a beloved Indonesian chicken soup known for its fragrant spices and rich flavors. This recipe, while requiring several steps, offers a hearty and comforting dish that’s perfect for any occasion. Follow the detailed instructions below to prepare this delicious Soto Ayam Ambengan, complete with traditional accompaniments.

Ingredients:

For the Chicken Broth:

• 2 large free-range chicken breasts (or more if smaller)
• 2 stalks lemongrass, bruised
• 5-6 kaffir lime leaves
• 2-3 teaspoons chicken or mushroom bouillon powder
• Salt and pepper, to taste
• 1 teaspoon granulated sugar
• 4 cloves garlic, thinly sliced and fried until golden

For the Spice Paste:

• 8 shallots
• 5 cloves garlic
• 1 thumb-sized piece of turmeric, roasted
• 1 teaspoon coriander seeds
• 4 candlenuts
• ½ to 1 teaspoon grated ginger

For the Poyah (Toppings):

• 3 cloves garlic, thinly sliced and fried until golden
• 5-6 shrimp crackers, fried until crisp

For Garnishing:

• Bean sprouts (soon)
• Hard-boiled eggs
• Boiled chili sambal
• Shrimp crackers
• Chopped scallions
• Chopped celery leaves
• Lime wedges
• White rice
• Fried crispy potatoes (perkedel)

Instructions:

1. Prepare the Chicken Broth:

   • In a large pot, bring water to a boil. Add the chicken breasts along with a pinch of salt, bruised lemongrass, and kaffir lime leaves. Reduce heat to low and simmer until the chicken is cooked through, about 15-20 minutes. Remove the chicken from the pot and set aside to cool slightly.

2. Prepare the Spice Paste:

   • While the chicken is cooking, prepare the spice paste. In a blender or food processor, combine the shallots, garlic, roasted turmeric, coriander seeds, candlenuts, and grated ginger. Blend until you achieve a smooth paste.

3. Cook the Spice Paste:

   • In a separate pan, heat a small amount of oil over medium heat. Add the spice paste and cook, stirring frequently, until fragrant and the oil begins to separate from the paste, about 5-7 minutes.

4. Combine Spice Paste and Broth:

   • Add the cooked spice paste to the simmering chicken broth. Season with salt, sugar, pepper, and chicken or mushroom bouillon powder. Stir well and let it cook for an additional 10 minutes to allow the flavors to meld.

5. Prepare the Chicken:

   • Once the chicken is cool enough to handle, shred it into bite-sized pieces or, for a more traditional approach, slice it thinly on the diagonal. Return the shredded or sliced chicken to the pot and cook until heated through. Adjust the seasoning as needed.

6. Fry the Toppings:

   • In a small pan, heat oil and fry the additional garlic slices until golden brown and crispy. Fry the shrimp crackers in hot oil until they puff up and become crispy.

7. Prepare the Garnishes:

   • Prepare the bean sprouts by blanching them briefly in hot water. Boil the eggs until hard-cooked, then peel and cut in halves or quarters. Fry the potatoes and set them aside.

8. Assemble and Serve:

   • To serve, place a handful of bean sprouts in each bowl. Ladle the hot chicken broth over the bean sprouts, then top with slices of chicken, hard-boiled eggs, crispy fried garlic, and poyah (shrimp crackers). Garnish with chopped scallions and celery leaves.

9. Accompaniments:

   • Serve Soto Ayam Ambengan with fried crispy potatoes (perkedel), boiled chili sambal, lime wedges, steamed white rice, and additional shrimp crackers on the side.

Enjoy your Soto Ayam Ambengan hot, with all the garnishes and accompaniments, for a true taste of Indonesian comfort food.