Soto Ayam, Indonesian Style Chicken Soup

Prepare the yellow paste by blending shallots, garlic, turmeric, candlenut, coriander seeds, white peppercorn, galangal, ginger, Salam leaves, kaffir lime leaves, lemongrass, vegetable oil, salt, and water until smooth.

In a large pot, heat the vegetable oil and sauté the yellow paste until fragrant.

Add the whole chicken breast and chicken stock to the pot, bringing it to a boil.

Reduce heat and simmer until the chicken is cooked through.

Remove the chicken, shred it, and return it to the pot.

Cook rice noodles according to package instructions and drain.

To serve, place noodles in bowls, ladle hot broth over them, and top with hard-boiled eggs, shredded cabbage, fresh tomatoes, bean sprouts, celery leaves, spring onions, fried shallots, and garnish with lime.

Allergens