How to make Soto Ayam| Indonesian Chicken Soup

Boil and peel eggs.

Dice green onions, peel garlic cloves & shallots.

Cut shallots into halves.

Dice up 1 lemon grass.

Cut tomato into wedges.

Cut lime into wedges.

Peel skin off ginger/tumeric.

Boil bean sprouts for 2-3 minutes; rinse bean sprouts under cool water for 1 minute to stop the cooking process and set aside.

In a stock pot, heat up 1-2 Tbsp of vegetable oil.

Place chicken seasoned with kosher salt on both sides in the pot. Cook on medium-high heat for 2 minutes on each side, leaving the skin on for extra flavor.

Pour 6-7 cups of water into the pot along with 1 shallot (cut in half), ginger, 1-2 garlic cloves halved, and 1 whole lemon grass. Break open the lemongrass to help release flavors.

Boil with a lid for 45 minutes.

While chicken is boiling, create the paste by blending 2 slices of diced ginger, 1 cut-up tumeric root, diced lemon grass, the rest of the garlic cloves, the rest of the shallots, cumin, coriander, black peppercorns, and 1/4 cup water until it makes a paste. Set aside.

Remove the chicken and let it cool before slicing, removing the bone and skin.

Strain the chicken stock and discard the lemon grass, garlic, ginger, and shallots. Skim the surface to remove excess grease if desired.

In a separate pot, cook the paste for 1-2 minutes, then add coconut milk and cook for 1 minute before adding stock and stirring.

Bring to a boil and boil for 2 minutes.

In a separate pot, boil rice noodles for 1-2 minutes or until al dente, then strain the noodles.

Assemble the bowl by placing noodles into the bowl, pouring stock over them, and topping with ingredients.

Equipment Needed

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