Indonesia: Soto Ayam
196 flavors
196 flavors
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Ingredients

  • Recipe of Soto Ayam
  • Preparation time: 35 minutes
  • Cooking time: 45 minutes
  • Ingredients (4 people)
  • 4 chicken cutlets or 4 boneless chicken legs
  • 6 cups water
  • 2 cups coconut milk
  • 2 stalks lemongrass, finely chopped
  • 4 lime leaves
  • 8 garlic cloves
  • 3 shallots
  • 1 large tomato, peeled, seeded and diced
  • 1 stalk celery, chopped
  • 1 2- inch piece of fresh ginger, peeled
  • 1 4- inch piece of galangal, peeled
  • 1 4- inch piece of fresh turmeric, peeled
  • 1 teaspoon cumin seeds
  • 1 ½ teaspoon coriander seeds
  • ½ teaspoon peppercorns
  • 1 ½ teaspoon salt
  • 6 tablespoons peanut or vegetable oil
  • 4 oz rice vermicelli
  • 3 stalks spring onions, thinly sliced
  • 2 red chili peppers, sliced
  • 3 hard boiled eggs, peeled and quartered
  • 1 cup bean sprouts
  • Juice of 2 kaffir limes
  • ¼ bunch cilantro
  • 1 cup rice, cooked
  • Preparation
  • In a Dutch oven, sauté the chicken in half the oil for 5 minutes.
  • Add water, coconut milk, half the lemongrass, the lime leaves, spring onions, half the garlic, tomato, celery, and salt.
  • Bring to a boil over medium-high heat.
  • Reduce heat to medium-low.
  • Cover and simmer for 30 minutes, until the chicken is cooked.
  • Remove the chicken from the broth and set aside.
  • Remove skin and bones from chicken and cut into strips. Set aside.
  •  
  • Prepare a spice paste
  • With a pestle and mortar or a food processor, grind the shallots, ginger, galangal, turmeric, cumin seeds, coriander seeds, peppercorns, the remaining lemongrass, garlic until obtaining a smooth paste.
  • Heat the remaining oil in a Dutch oven over medium heat.

Instructions

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