Indonesian Spicy Chicken Soup with Lemongrass and Lime Leaf

Ayam Kuah Bumbu Plecing

Ingredients:

• 2 pieces of chicken thighs, skinless
• For the Spice Paste:
  • 10 shallots
  • 6 cloves of garlic
  • 15 bird’s eye chilies
  • 1 cm shrimp paste
  • Salt, to taste
  • Granulated sugar, to taste
• For the Complements:
  • 1 lime leaf
  • 1 stalk lemongrass, bruised
  • 4 cups water

Instructions:

1. Prepare the Ingredients:
   Begin by preparing all the ingredients. Peel and finely chop the shallots and garlic. Blend or grind the shallots, garlic, bird’s eye chilies, and shrimp paste into a smooth spice paste.

2. Cook the Spice Paste:
   Heat a little oil in a large pot over medium heat. Add the spice paste and sauté briefly until fragrant, allowing the flavors to meld.

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3. Add Water and Simmer:
   Pour 2 cups of water into the pot with the spice paste. Bring to a boil, then add the remaining 2 cups of water. Stir well to combine.

4. Add Complements and Chicken:
   Add the lime leaf and bruised lemongrass to the pot. Introduce the chicken thighs, ensuring they are submerged in the liquid. Reduce the heat to a simmer and cook until the chicken is thoroughly cooked and tender.

5. Adjust Seasoning:
   Taste the broth and adjust the seasoning with salt and sugar as needed.

6. Serve:
   Once the chicken is cooked and the flavors have melded, the dish is ready to be served. Enjoy your Ayam Kuah Bumbu Plecing hot, paired with steamed rice for a complete meal.

This recipe captures the vibrant and aromatic essence of traditional Indonesian cooking, perfect for a comforting and flavorful dish.