Soto Ayam Indonesian Clear Chicken Soup Recipes

INDONESIAN CHICKEN SOUP WITH NOODLES, TURMERIC AND GINGER (SOTO AYAM)

Steps:

• Place chicken in a medium pot with lemongrass, lime leaves (if using), salt and 2 quarts water. Bring to a boil over high heat. Skim off any foam and reduce heat to a simmer. Cover and simmer until chicken is tender, about 45 minutes, skimming as needed to make a clear broth. Remove chicken pieces from broth and set aside. Remove and discard lemon grass and lime leaves; reserve stock in pot. When chicken is cool enough to handle, discard skin and bones and shred meat into bite-size pieces.
• Meanwhile, combine peppercorns, coriander seeds and cumin seeds in a small food processor. Pulse until ground. Add halved shallots, garlic, turmeric and ginger and pulse to a thick paste. (Add a little water if needed.)
• Heat peanut oil in a medium saucepan over high heat. When very hot, add spice paste and cook, stirring until paste is cooked and beginning to separate from the oil, about 5 minutes.
• Add cooked spice paste and chicken meat to stock. Bring to a simmer and cook 10 minutes.
• Cook noodles according to package directions.
• Turn off heat under soup and stir in lime juice. Taste for salt.
• To serve, divide noodles in large soup bowls. Ladle chicken pieces and soup on top and sprinkle with celery leaves or herbs, and fried shallots, if using. Pass lime and sambal at the table.
• Eat from soup bowl, or serve a scoop of rice on a side plate, sprinkled with more shallots, and put a mouthful of noodles and chicken on rice. Combine on a spoon, dab with sambal, and eat.

SOTO AYAM - INDONESIAN CHICKEN NOODLE SOUP

Steps:

• Heat the oil in a large saucepan and when very hot, fry the onions, red chillies, and curry leaves until the onions start to brown.
• Add garlic, ginger, and shrimp paste and stir over medium heat for a minute or two, (crush the shrimp paste with a spoon as you fry).
• Then add ground coriander, ground cumin, fennel powder, freshly ground black pepper, ground nutmeg, and grated candlenuts, and fry for a minute or two. If it looks a little dry, add a splash of stock or water to prevent it from burning.
• Pour in the hot chicken stock (or hot water) and add in the chicken breast fillets. Bring to the boil. Reduce the heat, cover and simmer for 20 minutes or until the breast fillets are cooked. Remove from the heat.
• Once the chicken is cooked, remove from the soup, and shred or cut into tiny pieces, then add the chicken back into the soup.
• Season to taste with the lime juice and salt.
• TO SERVEPlace the desired amounts of cooked noodles into large soup bowls. Pour the hot soup over the noodles, then top with slices of hard boiled egg, potato chips, bean sprouts, sprinkle on dried onion flakes, spring onions, drizzle on lime juice, and if you like, extra slices of fresh chilli for some added heat.

INDONESIAN CHICKEN NOODLE SOUP (SOTO AYAM) | MARION'S KITCHEN

Steps:

• Step 1.To make the chicken stock, heat the vegetable oil in large stock pot over high heat. Season the chicken fillets with salt and sear in the pot for 2-3 minutes each side. Add the remaining stock ingredients and 8 cups of water. Bring to a simmer, then reduce the heat to medium and cook for 45 minutes, skimming the surface every so often.
• Step 2.For the spice paste, blend the ingredients in a blender until smooth (add a couple of tablespoons of the chicken stock if the ingredients won't blend properly).
• Step 3.Remove the chicken pieces from the chicken stock and set aside for later. Strain the broth and reserve. When the chicken is cool enough to handle, shred or roughly chop the meat.
• Step 4.To finish the broth, heat 1 tablespoon of vegetable oil in a large pot over medium-high heat. Add the spice paste (keep the rest for another time in the freezer) and cook stirring for about a minute or until fragrant. Stir through the coconut milk and simmer for another 2 minutes. Then stir through the chicken broth and simmer for another 2 minutes. Then add the lime juice and season with salt to taste.
• Step 5.Soak the vermicelli noodles in hot water for 3-4 minutes or until tender. Drain and divide among serving bowls. Top with shredded chicken. Then ladle over the soup. Top with sambal oelek, coriander leaves and a lime wedge.
• Notes: - Sambal oelek is chilli paste available in the Asian section of the supermarket or from an Asian grocer.

SOTO AYAM (INDONESIAN CLEAR CHICKEN SOUP)

Steps:

• In a food processor, combine garlic, sliced shallots, macadamia nuts, galangal, and turmeric.
• Process mixture to a paste, scraping container sides as needed. (Or chop ingredients with a knife, then whirl in a blender to a paste.).
• In a 5- to 6-quart pan over high heat, stir the paste and the oil until mixture barely begins to brown, about 3 minutes.
• Stir in broth, cover, and bring to a boil.
• Meanwhile, trim stem end and any tough leaves off lemon grass and pull off coarse outer layer.
• Crush stalk with the back of a knife, then cut into 3-inch pieces.
• Add to broth.
• Add chicken breasts to broth.
• Cover, bring to a boil, then reduce heat to low and simmer until the breasts are no longer pink in center of thickest part (cut to test), 15 to 20 minutes.
• Lift out chicken and let cool at least 10 minutes.
• Skim fat from broth. (Or if making ahead, cover and chill the broth and the chicken separately. Lift off and discard fat from the chilled broth.).
• In a bowl, pour 5 cups hot water over bean thread noodles.
• Let stand until the noodles are tender to bite, about 5 minutes; drain.
• If desired, snip through noodles with scissors to make shorter strands.
• Season broth with salt and pepper to taste.
• Return to a boil over high heat.
• Tear the chicken into shreds.
• In individual small bowls, mound shredded chicken, bean thread noodles, cabbage, bean sprouts, green onions, tomatoes, cilantro, egg wedges, potato chips, fried shallots, lime wedges, and chili sambal.
• Pour hot broth into a tureen or pitcher.
• Place desired portions of the chicken, noodles, cabbage, bean sprouts, green onions, tomatoes, cilantro, and eggs in wide bowls.
• Ladle or pour hot broth into bowls.
• Sprinkle with potato chips and fried shallots.
• Add juice from lime wedges, chili sambal, and more salt and pepper to taste.

INDONESIAN CHICKEN SOUP WITH NOODLES, TURMERIC AND GINGER (SOTO AYAM)

Steps:

• Place chicken in a medium pot with lemon grass, lime leaves (if using), salt and 2 quarts water. Bring to a boil over high heat. Skim off any foam and reduce heat to a simmer. Cover and simmer until chicken is tender, about 45 minutes, skimming as needed to make a clear broth. Remove chicken pieces from broth and set aside. Remove and discard lemon grass and lime leaves; reserve stock in pot. When chicken is cool enough to handle, discard skin and bones and shred meat into bite-size pieces.
• Meanwhile, combine peppercorns, coriander seeds and cumin seeds in a small food processor. Pulse until ground. Add halved shallots, garlic, turmeric and ginger and pulse to a thick paste. (Add a little water if needed.)
• Heat peanut oil in a medium saucepan over high heat. When very hot, add spice paste and cook, stirring until paste is cooked and beginning to separate from the oil, about 5 minutes.
• Add cooked spice paste and chicken meat to stock. Bring to a simmer and cook 10 minutes.
• Cook noodles according to package directions.
• Turn off heat under soup and stir in lime juice. Taste for salt.
• To serve, divide noodles in large soup bowls. Ladle chicken pieces and soup on top and sprinkle with celery leaves or herbs, and fried shallots, if using. Pass lime and sambal at the table.
• Eat from soup bowl, or serve a scoop of rice on a side plate, sprinkled with more shallots, and put a mouthful of noodles and chicken on rice. Combine on a spoon, dab with sambal, and eat.
• Bring a large saucepan of water to a boil over medium-high heat. Using a slotted spoon, carefully lower eggs into water one at a time. Cook 6½ minutes, adjusting heat to maintain a gentle boil. Transfer eggs to a bowl of ice water and chill until just slightly warm, about 2 minutes. Gently crack eggs all over and peel, starting from the wider end, which contains the air pocket.

SOTO AYAM (INDONESIAN CHICKEN SOUP WITH NOODLES AND AROMATICS)

Steps:

• 1. Place chicken in a medium pot with lemon grass, lime leaves (if using), salt and 2 quarts water. Bring to a boil over high heat. Skim off any foam and reduce heat to a simmer. Cover and simmer until chicken is tender, about 45 minutes, skimming as needed to make a clear broth. Remove chicken pieces from broth and set aside. Remove and discard lemon grass and lime leaves; reserve stock in pot. When chicken is cool enough to handle, discard skin and bones and shred meat into bite-size pieces. 2. Meanwhile, combine peppercorns, coriander seeds and cumin seeds in a small food processor. Pulse until ground. Add halved shallots, garlic, turmeric and ginger and pulse to a thick paste. (Add a little water if needed.) 3. Heat peanut oil in a medium saucepan over high heat. When very hot, add spice paste and cook, stirring until paste is cooked and beginning to separate from the oil, about 5 minutes. 4. Add cooked spice paste and chicken meat to stock. Bring to a simmer and cook 10 minutes. 5. Cook noodles according to package directions. 6. Turn off heat under soup and stir in lime juice. Taste for salt. 7. To serve, divide noodles in large soup bowls. Ladle chicken pieces and soup on top and sprinkle with celery leaves or herbs, and fried shallots, if using. Pass lime and sambal at the table. 8. Eat from soup bowl, or serve a scoop of rice on a side plate, sprinkled with more shallots, and put a mouthful of noodles and chicken on rice. Combine on a spoon, dab with sambal, and eat.