adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Indonesian chicken and rice noodle soup
0 Likes
Prep Time:
20 minutes
Cook Time:
80 minutes
Total Time:
100 minutes
Spicy chicken noodle soup bursting with flavor - also known as soto ayam.
Ingredients:
  • 5cm-piece fresh ginger, peeled, chopped
  • 4 garlic cloves, chopped
  • 1/2 red onion, chopped
  • 1 long fresh red chilli, chopped
  • 18.20 gm peanut oil
  • 1 tsp turmeric
  • 8 (about 1kg) chicken drumsticks
  • 750ml (3 cups) chicken style liquid stock
  • 1 lemongrass stick, bruised
  • 3 fresh kaffir limes leaves
  • 200g rice vermicelli noodles
  • Hard-boiled eggs, to serve
  • Sambal oelek, to serve
  • Green shallots, thinly sliced
  • Fried shallots, to serve
  • Fresh bean sprouts, to serve
  • Fresh coriander leaves, to serve
Instructions:
  • Blend together the ginger, garlic, onion, and chili in a small food processor until a smooth paste forms, adding 1 tablespoon of water as needed.
  • In a large saucepan over medium heat, warm the oil. Stir in ginger paste and turmeric. Cook for 5 minutes until fragrant. Add chicken, stock, 3 cups water, lemongrass, lime leaves, and salt. Simmer uncovered for 1¼ hours until chicken is tender. Remove chicken, let cool slightly, then chop meat.
  • Place the noodles in a heatproof bowl and cover them with boiling water. Let them soak for 20 minutes, then drain.
  • Remove the lemongrass from the soup. Serve the noodles in bowls, then add the chicken. Pour the soup over the noodles and chicken, and garnish with egg, sambal oelek, green shallots, fried shallots, bean sprouts, and coriander.

Similar Recipes