Soto ayam recipe - How to make Indonesian chicken soup

Blend A into a fine powder.

Blend B until it becomes a smooth paste. Mix A and B in a pan and saute until aromatic.

Marinate the chicken thigh with salt for half a day. Pan-fry until golden brown.

Put the chicken in a stockpot filled with water. Simmer for one hour with other ingredients in C.

Remove the chicken. When the chicken is cold, shred the chicken meat into small pieces.

Strain the chicken broth. Bring it to a boil. Add the sauteed spice paste and coconut milk.

To serve, place the rice vermicelli in the bowl. Top with the shredded chicken meat, bean sprouts, and hard-boiled egg. Add the fried shallots, chopped spring onions, coriander leaves, and sliced red chili. Ladle sufficient chicken broth into the bowl.

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