Indonesian 'Soto Ayam' Chicken Noodle Soup - Marion's Kitchen

To make the chicken stock, heat the vegetable oil in a large stock pot over high heat.

Season the chicken fillets with salt and sear in the pot for 2-3 minutes each side.

Add the remaining stock ingredients and 8 cups of water.

Bring to a simmer, then reduce the heat to medium and cook for 45 minutes, skimming the surface every so often.

For the spice paste, blend the ingredients in a blender until smooth (add a couple of tablespoons of the chicken stock if the ingredients won’t blend properly).

Remove the chicken pieces from the chicken stock and set aside for later.

Strain the broth and reserve.

When the chicken is cool enough to handle, shred or roughly chop the meat.

To finish the broth, heat 1 tablespoon of vegetable oil in a large pot over medium-high heat.

Add the spice paste (keep the rest for another time in the freezer) and cook stirring for about a minute or until fragrant.

Stir through the coconut milk and simmer for another 2 minutes.

Then stir through the chicken broth and simmer for another 2 minutes.

Then add the lime juice and season with salt to taste.

Soak the vermicelli noodles in hot water for 3-4 minutes or until tender.

Drain and divide among serving bowls.

Top with shredded chicken.

Then ladle over the soup.

Top with sambal oelek, coriander leaves and a lime wedge.

Equipment Needed

Dietary

Allergens