Soto Ayam (Indonesian Yellow Chicken Soup)

Introduce

Chef :

jenscookingdiary

Soto Ayam (Indonesian Yellow Chicken Soup)

‘Soto’ is a traditional Indonesian soup. There are many different kinds of soto. One of favorite is called ‘Soto Ayam’ from Surabaya, the capital city of East Java. It has yellow color broth and is composed of chicken meat, mung bean vermicelli, hard boiled eggs, and topped with koya (a powder of mixed prawn crackers and fried garlic). Turmeric is added as one of the ingredients to get the yellow color of the chicken broth. Please follow my Instagram @jenscookingdiary for the Indonesian recipes or @jenscookdineandtravel for the English recipes 🙏🏻😊😘

Ingredient

500 ml

vegetable oil to fry the chicken

whole chicken, divided into 4

lt water

kaffir lime leaves

4 stalks

lemongrass, take the white part only (which is on the bottom), pounded

green onions, chopped

1,5 tsp

salt or to taste

1/2 tsp

white pepper powder or to taste

1/2 tsp

chicken bouillon

1 Tbsp

vegetable oil

7 cloves

garlic

8 cloves

shallots

3 pcs

candle nuts

1 tsp

nutmegs powder

3 cm

turmeric

2 cm

ginger

hard boiled eggs, peeled, cut

50 gr

mung bean vermicelli, soaked in boiled water for 3 minutes, removed from the heat, drained

Cooking instructions

* Step 1

Heat 1 Tbsp vegetable oil in the wok over medium-heat. Sauté the ground spices, kaffir lime leaves, and lemongrass until fragrant. Remove from the heat.

* Step 2

Boil chicken and ground spices in a big pot until the chicken is cooked.Take out the chicken from the pot. Set the chicken aside.

* Step 3

Add chopped green onions into the soup.

* Step 4

In a pan, fry the chicken for a while in vegetable oil. Remove from the heat. Cut the chicken into small pieces.

* Step 5

Place some white rice, some mung bean vermicelli, chicken meat, and some hard boiled eggs in a bowl. Pour the hot chicken broth into the bowl. Add some lime juice into the soup and koya topping on top. Yum! 😋

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