Mee Soto Ayam with Sambal Chili Kicap | The ONLY Asian Chicken Noodle Soup You Need!

Chop onions, garlic, ginger, and galangal for blending.

Blend the chopped ingredients with a splash of water until fine.

Heat oil in a pot and add star anise, cinnamon, cloves, and cardamom; sauté until fragrant.

Add the blended paste and bruised lemongrass to the pot; sauté until fragrant and slightly dried.

Add chicken pieces to the pot and stir with the spices for about 5 minutes until the chicken is no longer pink.

Pour in water and bring the soup to a boil; then simmer for about 30 minutes until the chicken is fully cooked.

Strain out the cooked chicken and shred it.

Prepare sambal chili ketchup by blending dark sweet soy sauce, green chilies, garlic, lime juice, salt, and sugar until chunky.

Blanch yellow noodles and serve them in a bowl.

Ladle the soto soup over the noodles and top with shredded chicken, bean sprouts (or asian greens), calamansi lime, and fried shallots.

Drizzle sambal chili ketchup over the top before serving.

Equipment Needed

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