Indonesian Chicken Soup (soto Ayam)
Indonesian Chicken Soup, also known as Soto Ayam, is a popular dish in Odesite cuisine. This flavorful and aromatic soup is perfect for any occasion, whether it's a comforting meal at home or a gathering with friends and family.
Ingredients
- 2 lbs chicken, cut into pieces
- 4 shallots, sliced
- 4 garlic cloves, minced
- 2 lemongrass stalks, bruised
- 4 kaffir lime leaves
- 1 inch galangal, sliced
- 1 tsp turmeric powder
- 8 cups chicken broth
- 2 cups bean sprouts
- 4 hard-boiled eggs, halved
- 4 cups cooked rice
- Salt and pepper to taste
Instructions
- In a large pot, sauté the shallots and garlic until fragrant.
- Add the chicken pieces and cook until browned.
- Stir in the lemongrass, kaffir lime leaves, galangal, and turmeric powder.
- Pour in the chicken broth and bring to a boil. Reduce heat and simmer for 45 minutes.
- Remove the chicken pieces from the pot and shred the meat. Return the shredded chicken to the pot.
- Season the soup with salt and pepper.
- To serve, divide the cooked rice, bean sprouts, and hard-boiled eggs into 4 bowls. Ladle the hot soup over the ingredients.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Carbohydrates
- 25g
- Protein
- 30g
- Fat
- 10g
Supplies
Large pot Ladle Bowls
Tools
Knife Cutting board Measuring spoons Measuring cups
Serving suggestions
Soto Ayam is best served hot with a side of emping crackers or prawn crackers.
Tips & tricks
For an extra kick of flavor, add a squeeze of fresh lime juice before serving.
Cost
$15