Soto Ayam
Delight in the rich, aromatic flavors of Soto Ayam, a traditional Indonesian chicken soup that's bursting with vibrant spices and hearty ingredients. This comforting dish features tender, shredded chicken simmered in a fragrant broth infused with lemongrass, galangal, turmeric, and kaffir lime leaves, creating a flavorful base that’s both warming and refreshing. Served alongside silky vermicelli noodles, crunchy bean sprouts, boiled eggs, and a generous sprinkle of fried shallots, Soto Ayam is a feast for the senses. Garnished with fresh lime wedges and spring onions, this soup offers the perfect balance of tanginess and spice. Easy to prepare yet deeply satisfying, Soto Ayam is ideal for family meals or as an impressive bowl to wow guests. Perfect your Indonesian cooking skills and savor the flavors of Southeast Asia with this delightful dish!
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Recipe Information
Ingredients
- 1 whole chicken
- 2 liters water
- 2 lemongrass stalks
- 4 kaffir lime leaves
- 2 bay leaves
- 1 inch galangal
- 1 tablespoon tamarind pulp
- 2 tablespoons oil
- 2 onions
- 5 garlic cloves
- 1 inch ginger
- 1 teaspoon turmeric powder
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 2 teaspoons salt
- 1 teaspoon white pepper
- 200 grams vermicelli noodles
- 4 boiled eggs
- 3 tablespoons fried shallots
- 3 spring onions
- 4 lime wedges
- 100 grams bean sprouts
Instructions
Place the whole chicken in a large pot with 2 liters of water. Bring to a boil, then reduce the heat to simmer and cook for 30-40 minutes until the chicken is tender.
While the chicken is cooking, make a spice paste. In a blender, combine onions, garlic, ginger, turmeric powder, coriander seeds, and cumin seeds. Add a little water to make a smooth paste.
In a separate pan, heat 2 tablespoons of oil over medium heat. Add the spice paste and sauté until fragrant, about 5-7 minutes.
Add the sautéed spice paste to the pot with the chicken. Also add the lemongrass stalks, kaffir lime leaves, bay leaves, galangal, and salt. Simmer for another 20 minutes.
Remove the chicken from the pot and shred the meat. Discard the bones.
Add tamarind pulp and white pepper to the soup. Adjust seasoning with more salt if needed.
In a separate pot, cook vermicelli noodles according to package instructions. Drain and set aside.
To serve, place a portion of vermicelli noodles into a bowl. Top with shredded chicken, bean sprouts, sliced boiled eggs, chopped spring onions, and fried shallots.
Pour the hot soup over the toppings.
Serve immediately with lime wedges on the side for squeezing over the soup.
Nutrition Facts
Calories |
3260 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.1 g | 207% | |
| Saturated Fat | 33.4 g | 167% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 1180 mg | 394% | |
| Sodium | 8480 mg | 369% | |
| Total Carbohydrate | 269.5 g | 98% | |
| Dietary Fiber | 27.2 g | 97% | |
| Total Sugars | 49.6 g | ||
| Protein | 206.2 g | 412% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 602 mg | 46% | |
| Iron | 29.4 mg | 163% | |
| Potassium | 3326 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
