Indonesia is rich with various soups, from veggie soups to soups packed with proteins, not just beef, buffalo, goat, chicken, but also innards (of cow etc)
For chicken soup, each island and town/village would also have various of them.
The following chicken soup is known as Soto Ayam, and again, from island to island, household to household, they are slightly differ one to another 😀
1,3 kg boneless skinless chicken breast
6 cm fresh galangal, bruised
2 fat lemon grass, bruised
8 kaffir lime leaves, fresh or dried ones are okay
5 Salam leaves (no substitution; bay leaves would make the soup taste different)
2.5 L water
1 tbsp salt
MSG (omit if you don’t want to)
Paste
6 cm fresh ginger
1 tbsp store bought minced garlic
8 cm fresh turmeric
8 candlenuts (again, no substitution; almond would make the soup taste different)
1/4-1/2 tbsp white pepper powder
Serving:
vermicelli as needed (or cooked rice)
lime slices as needed
sambal (Indonesian hot sauce); the easiest and quickest to make sambal that suits for this soup is to boil red bird eye chilies, drain, place in blender and process to smooth sambal, you can add a little water and salt while doing so.
slices of green onion and Asian celery
kecap (either sweet or regular/salty –> Indonesian soy sauce)
fried shallots (Asian small red onions)
perkedel kentang (potato cake)
boil eggs, sliced
Method:
Bring to boil chicken and the other ingredients stated
Meanwhile, process paste ingredients to a smooth paste
Once the water is fully boiled, add in the paste and stir well
Cook soup until chicken are fully cooked
Take out chicken off the soup, let cool, then shred into thin threads
Serving: place noodle on the bowl, top with the rest of the sides, pour soup, serve
Soto Ayam
Ingredients
- 1,3 kg boneless skinless chicken breast
- 6 cm fresh galangal bruised
- 2 fat lemon grass bruised
- 8 kaffir lime leaves fresh or dried ones are okay
- 5 Salam leaves no substitution; bay leaves would make the soup taste different
- 2.5 L water
- 1 tbsp salt
- MSG omit if you don’t want to
Paste
- 6 cm fresh ginger
- 1 tbsp store bought minced garlic
- 8 cm fresh turmeric
- 8 candlenuts again, no substitution; almond would make the soup taste different
- 1/4-1/2 tbsp white pepper powder
Serving
- vermicelli as needed or cooked rice
- lime slices as needed
- sambal Indonesian hot sauce; the easiest and quickest to make sambal that suits for this soup is to boil red bird eye chilies, drain, place in blender and process to smooth sambal, you can add a little water and salt while doing so.
- slices of green onion and Asian celery
- kecap either sweet or regular/salty –> Indonesian soy sauce
- fried shallots Asian small red onions
- perkedel kentang potato cake
- boil eggs sliced
Instructions
- Bring to boil chicken and the other ingredients stated
- Meanwhile, process paste ingredients to a smooth paste
- Once the water is fully boiled, add in the paste and stir well
- Cook soup until chicken are fully cooked
- Take out chicken off the soup, let cool, then shred into thin threads
- Serving: place noodle on the bowl, top with the rest of the sides, pour soup, serve
