How To Make Indo-Style Bee Hoon Ayam Soto

bee hoon

🥗Healthier: zucchini noodles

💰Cheaper: rice noodles

Zucchini noodles are lower in carbs, while rice noodles are often more affordable.

chicken

🥗Healthier: tofu

💰Cheaper: canned chicken

Tofu provides a plant-based option, while canned chicken is budget-friendly.

fried shallots

🥗Healthier: baked shallots

💰Cheaper: onion flakes

Baked shallots reduce oil content, and onion flakes are often less expensive.

lime

🥗Healthier: lemon

💰Cheaper: vinegar

Lemon provides a similar acidity, while vinegar is a cost-effective alternative.

Blend the spices and cook the soup: Add spice paste ingredients, except for the water, into the food processor and pulse to chop ingredients into fine pieces.

Transfer the chopped ingredients into the blender attachment, pour in water, and blend till a fine paste is formed. Add in more water for a smoother blend.

Heat up 4 tbsp oil in a pot and add in the blended ingredients and sliced onions. Stir fry till fragrant.

Add in the dry spices and cook till fragrant and turns to a darker shade of yellow.

Turn to medium heat and let the soup simmer for at least an hour. Check the pot every 15 minutes, adding more water if required.

Remove the cooked chicken from the pot and set aside to cool. Shred the meat and return the bones to the soup.

Allow it to simmer for another hour over low heat. Season with salt and sugar.

Switch off the flame, cover, and keep it warm.

In a pot of boiling water, blanch vermicelli and bean sprouts. Dish into a serving bowl.

Top it with shredded chicken and garnish. Heat up the soup and pour it over the vermicelli.

Cooking Techniques

Equipment Needed

Spice Level: