The best Chicken Noodle Soup Recipe - Indonesian Soto Ayam!

Add 100 grams of ginger, bay leaves, lime leaves, stalk of lemongrass, peppercorns, sea salt, and whole chicken to a large pot.

Pour in 2 liters of water and bring to a boil.

Once boiling, reduce to a simmer for 25 minutes.

Prepare curry paste by chopping shallot, garlic, and fresh turmeric, then blend in a food processor before grinding in a mortar and pestle.

After 25 minutes, remove the chicken and let it cool before slicing the white meat.

In a frying pan, heat 1 tablespoon of oil on high heat and add the diced white chicken meat.

Fry the chicken briefly to absorb the flavors of the curry paste, then transfer back into the stock.

Add the dark meat from the chicken, stripped from the bones, into the stock.

Increase heat to medium-low and let simmer for another 20 minutes.

Serve with rice noodles, boiled eggs, and ketchup.

Equipment Needed

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