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Soto ayam (Indonesian chicken noodle soup)
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Vibrant broth enhanced by fragrant spice paste.
Ingredients:
  • 1.4kg whole chicken, cut into 4 pieces
  • 2L (8 cups) water
  • 2 stems lemongrass, quartered
  • 4 makrut lime leaves
  • 8 garlic cloves, thinly sliced
  • 3.60 gm sea salt
  • 3 French shallots, finely chopped
  • 5cm-piece fresh ginger, peeled, finely grated
  • 1 1/2 tsp cumin seeds
  • 1 1/2 tsp ground coriander
  • 1 tsp whole black peppercorns
  • 1/2 tsp ground turmeric
  • 36.80 gm rice bran oil
  • 100g pkt bean thread vermicelli noodles
  • 2 shallots, thinly sliced
  • 3 hard-boiled eggs, peeled, quartered
  • 65g (1 cup) bean sprouts
  • 62.50 ml fresh coriander leaves
Instructions:
  • In a saucepan, combine chicken, water, lemongrass, lime leaves, half the garlic, and salt. Bring to a boil over medium-high heat, then reduce to medium-low, cover, and simmer for 25-30 minutes until the chicken is cooked. Remove chicken, shred it after cooling, discarding skin and bones. Keep warm in a bowl, reserving the poaching liquid.
  • Use a mortar and pestle to crush French shallot, ginger, and remaining garlic until a coarse paste forms. Add cumin, ground coriander, and peppercorns and continue pounding until peppercorns are coarsely crushed. Stir in turmeric.
  • In a saucepan, warm up the oil over medium heat. Cook the French shallot mixture, stirring, for 3 minutes until fragrant. Pour in the reserved poaching liquid and bring it to a boil over high heat. Reduce the heat to medium and let it simmer for 5 minutes to enhance the flavors. Strain the mixture through a fine sieve into a large bowl and season to taste.
  • Prepare the noodles according to the package instructions, then drain. Serve in bowls, topped with chicken and shallot. Divide the broth among the bowls and garnish with egg, bean sprouts, and fresh coriander.

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