Soto ayam is a soup dish from Indonesia , unlike regular chicken soup where basic ingredients are only garlic and onion . This broth from this soup is made from many south east asian spices . Such as lemon grass , turmeric , galangal , etc . Super easy to make , which i was surprised . Soto ayam is sold everywhere back in Indonesia , every area has its own specialty soto ayam . Some areas using coconut milk in their soto recipe , where as my area , east java , we don’t use any coconut milk . This soto ayam is so refreshing , and very flavorful .
The condiments are a must , fried shallots , ground up nuts , candlenut chili paste , mungbean sprouts , and slice of lime or lemon to sprinkle . It is so good !!
1 whole young chicken , or 3 chicken breasts , bone in
Poach the chicken , and once it’s cooked , set aside , let it cool before shredding the chicken .
Spices made into paste :
5 large shallots , or 10 small shallots
10 garlic cloves
about 2 inches of ginger
about 3-4 inches of turmeric
Throw all these spices into a food processor , until it becomes a very smooth paste , about 2 minutes .
2 stalks of lemon grass , bruised
2 indonesian bay leaves
2 inches of galangal , bruised
– hard boiled eggs
– mungbean sprouts
– fried shallots
-candlenut chili sauce
-rice or rice cake , indonesian style
– rice vermicelli
– green onions or leeks
-slices of lemon or lime juice
1. Poach the chicken until done , let it cool and shred the chicken , set aside . Do not throw away the broth from poaching the chicken .
2. In a different pot , heat up canola oil , then saute the spices paste , about few minutes , throw in the lemon grass and indonesian bay leaves , along with the galangal , keep sauteiing few more minutes on medium heat .
3. The spices should become very aromatic and pour about 2.5 liters of the broth that you used from poaching the chicken , or water is okay too . Stir , mix well , and bring to boil , then simmer . Add the shredded chicken in the pot , keep simmering for a good 45 minutes or an hour .
4. Soup is done , ready to be served . To serve , prepare a bowl , add the rice or indonesian rice cake , top with the chicken and the broth , then add the bean sprout , fried shallots , ground nuts , rice vermicelli , parsley and sprinkle with lime juice and candlenut chili paste .