soto ayam

soto ayam - Indonesian chicken noodle soup

chicken thighs (skin removed)

chicken stock (no sodium (homemade is nice here))

lemongrass

kaffir lime leaves

salt

vegetable oil fry

shallots garlic

garlic (chopped)

ginger

macadamia nuts (- these are a replacement

turmeric powder

coriander powder

tsp pepper

coconut milk

vegetable oil

stock chicken

oz rice vermicelli

eggs

cilantro (to garnish)

shallots (to garnish)

sambal oelek (to serve)

lime wedges (to serve)

Skin the chicken.

Combine the stock, kaffir lime leaf, lemongrass and salt in a pot large enough to hold all the ingredients. Bring to a simmer.

Add the chicken and simmer until the chicken reaches an internal temperature of 170F. This should take 15-20 minutes. Don&#x27;t boil. Simmer. Little bubbles.

Remove the chicken from the broth. Blot dry. Set aside. You can also turn off the heat under the broth for now.

Prep the chicken

While the chicken simmers make the spice paste.

Heat a bit of oil in a small skillet. Add the garlic, shallot and ginger and fry until the shallots soften and start to colour up.

Transfer the garlic, shallot and ginger to a blender. Add the remaining ingredients and puree. This is your spice paste.

Heat 3 tablespoons of oil in a pot over medium heat. When the oil starts to shimmer add the paste and cook, stirring constantly for about 5 minutes. Turn the heat down to medium low and cook for another two minutes or so. The oil should start to separate at the edges.

Stir the cooked paste into the broth and stir.

Make the spice paste

If you fried shallots just keep going with the chicken. If not heat around 2 cups of oil in a frying pan large enough to hold half the chicken (4 thighs).  A spatter guard isn&#x27;t a bad idea here if you have one.

Fry on one side for about 2-3 minutes. Flip the chicken and cook another 2-3 minutes. You want the chicken to brown but you don&#x27;t want to cook it to death...Remove the chicken and repeat with the other 4 thighs. Set aside to cool enough to handle.

When it&#x27;s cool enough pull the chicken off the bone and shred it.

Fry the chicken

Bring enough water to cover the eggs by one inch to a boil in a small saucepan. Add the eggs and set a timer. You want to cook them exactly seven minutes.

After seven minutes remove them from the pan and submerge in an ice bath. This stops the eggs from cooking more. This should get you about a perfect medium boiled egg. Peel but don&#x27;t slice them yet.

Medium boil the eggs

Bring the broth to a lively simmer. Taste it. Be careful. It&#x27;s hot. It will need more salt. It will be somewhere around another 1/2 to full teaspoon. Maybe more. Season to your taste.

To soften the rice vermicelli just fully submerge it in the hottest water you can get out of your tap. Let it sit five minutes and drain. Rinse with cold water. People that tell you to cook rice vermicelli like to eat rice noodle mush.

Have your garnishes ready. Slice your eggs in half. Use a sharp knife and be careful. Those yolks are still soft.

To serve place 1/4 of the rice noodles in each of 4 bowls. Divide the chicken and place it on the vermicelli. Top with fried shallots and cilantro. Pour 2 cups of broth into each bowl. Add one egg and a slice of lime per bowl. Serve. Add sambal oelek to taste. Enjoy.

Assemble the soto ayam

Soto ayam is a chicken soup dish originated from Indonesia and is popular in Malaysia and Singapore. However, you have to take a paradigm shift to appreciate it. Unlike a creamy soup, it&#x27;s a clear soup with loads of ingredients and condiments. Turmeric is the ingredient that makes yellow, coupled with spices like cumin, fennel, star anise, and cinnamon, and there is no other chicken soup that comes close to it.

Soto Ayam

fennel seeds

cumin seeds

coriander seeds

tsp white peppercorns

cardamoms

cloves

shallots

garlic

turmeric

bird's eye chili

tbsp cooking oil

chicken

tsp salt

L (8.5 cups) water

cinnamon bark

star anise

tbsp coconut milk

rice vermicelli

bean sprouts

Sliced red chili

Coriander leaves, chopped

Scallion, chopped

chicken meat

Blend A into a fine powder.

Blend B until it becomes a smooth paste....

Blend B until it becomes a smooth paste. Miix A and B in a pan and saute until aromatic.

Marinate the chicken thigh with salt for half...

Marinate the chicken thigh with salt for half a day. Pan-fry until golden brown.

Put the chicken in a stockpot filled with...

Put the chicken in a stockpot filled with water. Simmer for one hour with other ingredients in C.

Remove the chicken. When the chicken is cold,...

Remove the chicken. When the chicken is cold, shred the chicken meat into small pieces.

Strain the chicken broth. Bring it to a...

Strain the chicken broth. Bring it to a boil. Add the sauteed spice paste and coconut milk.

To serve, place the rice vermicelli in the...

To serve, place the rice vermicelli in the bowl. Topped with the shredded chicken meat, bean sprouts, and hard-boiled egg. Add the fried shallots, chopped spring onions, coriander leaves, and sliced red chili. Ladle sufficient chicken broth into the bowl.

https://mediavine-res.cloudinary.com/video/upload/bfnw2igbbgp7dxcmm9pk.mp4

Soto ayam is a chicken soup dish originated from Indonesia and is popular in Malaysia and Singapore. However, you have to take a paradigm shift to appreciate it. Unlike a creamy soup, it's a clear soup with loads of ingredients and condiments. Turmeric is the ingredient that makes yellow, coupled with spices like cumin, fennel, star anise, and cinnamon, and there is no other chicken soup that comes close to it.
In this video , I will show you my interpretation of soto ayam, Malaysian style. 

Recipe 

(please refer to the full details at https://tasteasianfood.com/soto-ayam-recipe/ ) 

Ingredients: 
The dry spice mix (A):
1 tsp fennel seeds
1 tsp cumin seeds 
1 tbsp coriander seeds 
1/2 tsp white peppercorns 
3 cardamoms
5 cloves 
The aromatics (B):
120g shallots 
20g garlic 
10g ginger 
2 inches turmeric 
1 bird's eye chilies
2 tbsp cooking oil 
The chicken broth (C): 
1.5kg chicken 
2 tsp salt
2 L (8.5 cups) water
1 cinnamon bark
1 star anise 
2 lemongrass 
5 lime leaves 
5 tbsp coconut milk
1 tsp salt 
Other condiments (D):
200g rice vermicelli 
50g bean sprouts 
Fried shallots 
Sliced red chili 
Coriander leaves, chopped 
Scallion, chopped 
1 hard-boiled egg 
Shredded chicken meat from the chicken in (C) 

Method: 
- Clean the chicken thoroughly with water. Rub in the salt and marinate for half a day. Deep-fry the chicken until it is brown on the outside. 
- Toast A in a pan until aromatic. Blend A into a fine powder. 
- Blend B until it becomes a smooth paste.
- Mix both parts in a pan and saute until aromatic. Add the chicken,  blend A and B to a stockpot with water.
- Simmer it for about 50 minutes.
- When the chicken is cold, shred the chicken meat into small pieces. 
- To serve, place the rice vermicelli in the bowl. Topped with the shredded chicken meat, bean sprouts, and hard-boiled egg.
Ladle sufficient chicken broth into the bowl. 
Add the fried shallots, chopped spring onions, coriander leaves, and sliced red chili.

#SotoAyam #IndonesianChickenSoup

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Soto ayam recipe - How to make Indonesian chicken soup

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Soto Ayam

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