Instant Indonesian “Soto Ayam” (Yellow Chicken Soup)

Introduce

Chef :

Nia Hiura

Instant Indonesian “Soto Ayam” (Yellow Chicken Soup)

#indonesianfood Soto ayam is an Indonesian chicken soup. It’s one of classic authentic Indonesian soup. We can eat it along with noodle or rice. I prefer using both with a little rice and a little noodle. This soup is the most my favorite soup. I never get enough of it, I can have it every single day if I have to. This is an easy healthy soup that can be made it in the busy time. This recipe is very flavorful because of the aromat chicken broth that’s infused with the spices. In the traditional way, usually to made the broth we use a whole chicken. But today, since I am still in the #quarantine Covid-19, honestly I don’t have whole chicken in my freezer. And anyway since my hubby loves to eat vegetarian, I can’t cook a whole chicken for my self. So here I am going to share my instant recipe of Soto ayam using chicken broth the one I got from the store before quarantine. And I am going to shredded the leftover chicken wings from last night dinner for the topping, and I am going to use sliced fried tofu for my hubby. Okay, let’s started!

Ingredient

litters chicken broth (you can substitute with chicken powder and water)

2 stalks

lemon grass the white part

tiny slices galangal

lemon kafir leaves

2-3

bay leaves

1 tsp

turmeric

2 tsp

coriander powder

1 tsp

black pepper (any peppers white or black)

1 tsp

ginger powder (you can used the fresh ginger)

1 tsp

sugar

5-7 cloves

garlic

1/2

onion chopped (you can used shallots)

to taste

Salt

leaves

Chopped celery or Chinese celery

1 pinch

chicken powder

Cooking instructions

* Step 1

Boil the broth a big pan along with the lemon grass, lemon kafir leaves, bay leaves, and galanga. When it’s boiling and turn down the heat to the simmer.

* Step 2

Meanwhile grind all the spices accept oil into pasta. I use a blender to blend all the spices.

* Step 3

Now heat up the oil in a pan add the spices pasta and stir well until aromat and cooked through. Then transfer into the broth, season with salt. Cover let it cook and simmer for about 20 minutes. Adjust the taste before turn off the heat. Usually I leave it in simmer until ready to serve.

* Step 4

While waiting for the broth, let’s make the chilli sauce. In a small pan add chilies and water. Bring it to boil for 5-10 minutes then take it off and drained it. Using a blender put the chilies in it add 2-3 tbsp broth, salt, pinch of chicken powder, and blend it. Scraped the chilli pasta out from the blender and transfer to the bowl. Add lemon juice and stir well, don’t forget to adjust the taste,and set asides.

* Step 5

To assembly: Using a bowl (medium-big soup bowl) add a bit of rice and noodle or you can choose either one, than tops with shredded cabbage, shredded chicken, and ladle the hot broth into the bowl. Then sprinkle sliced green onion, chopped or sliced celery, fried shallots, roasted peanut, half hard boiled eggs, spoon of chilli sauce, and squeezed lemon juice.