Soto Ayam is Indonesian chicken soup. Soto is similar to soup with thicker & not so clear broth. The turmeric is added to get the yellow chicken broth. The soup is spicy with vermicelli noodles. Besides chicken & vermicelli it is also served with hard-boiled eggs , sliced of fried potatoes, chopped green onion or fried shallots for topping. You can add some Emping ( Melinjo crackers).The soup is full of flavours. It can be served as a side dish or as a one dish meal. It is a comforting soup, rich & fragrant.


© 2014 Liza W. Widjaja

Ingredients :

1 large Chicken about 3 lbs

50 gram transparent noodles, soaked in hot water to soften

5 hard-boiled eggs, peeled and quartered

150 gram bean sprouts

2 potatoes, boiled, slice then fried.

5 tablespoons roughly chopped green onion (optional)

3 tablespoons fried shallots ( optional)

Spice Paste:

10 cloves garlic

12 shallots

8  candle nuts

2 inch ginger

2 1/2 inches fresh turmeric or 2 tablespoons turmeric powder

1 1/2 tablespoons coriander powder

2 inches galangal

3 lemon grass

8 lime leaves

salt and pepper to taste

4 tablespoons oil

Simmer the whole chicken in 7 cups water for  about 45 minutes.

To make the spice paste:

Chop the shallots, garlic, candle nuts, ginger, galangal and turmeric and put in a blender with just enough oil to keep the blades running. Process until fine.

Heat the oil in a pan and sauté the blended spice together with other remaining spice for 5 minutes stirring frequently.

Put the cooked spice paste with the partially cooked chicken and simmer for another 25 minutes. Season the soup to taste with salt and pepper.

Remove the chicken from the stock, debone the meat and cut into shreds. Strain stock and put back in the pan to reheat.

Divide the transparent noodles, hard-boiled eggs, bean sprouts, potatoes and chicken among 6 large bowls.

Add some slice deep-fried potatoes. Top with stock and sprinkle with green onion or fried shallots.

Serve with Emping(Melinjo crackers) & chilli sauce.


© 2014 Liza W. Widjaja


© 2014 Liza W. Widjaja


© 2014 Liza W. Widjaja


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