Indonesian Soup : Indonesian Chicken Soup Recipes - Resep Soto Ayam Indonesia

Mastertspice.blogspot.com - Soto Ayam an Indonesian version of chicken soup, is a clear herbal broth brightened by fresh turmeric and herbs, with skinny rice noodles buried in the bowl. It is served with a boiled egg, fried shallots, celery leaves and herbs, and is hearty enough for a meal.

INGREDIENTS:

• 1.4kg whole chicken, cut into 4 pieces

• 2 L or 8 cups water

• 2 stem lemongrass, quartered

• 4 kefir lime leaves

• 8 garlic cloves, thinly sliced

• 1 1/2 teaspoons sea salt

• 3 French shallots, finely chopped

• 5cm-piece fresh ginger, peeled, finely grated

• 1 1/2 teaspoons ground cumin

• 1 1/2 teaspoons ground coriander

• 1 teaspoon whole black peppercorns

• 1/2 teaspoon ground turmeric

• 2 tablespoons rice bran oil

• 100g pit bean thread vermicelli noodles

• 2 shallots, thinly sliced

• 3 hard-boiled eggs, peeled, quartered

• 65g (1 cup) bean sprouts

• 1/4 cup fresh coriander leave

STEPS:

• Place the chicken in a saucepan. Add the water, lemongrass, lime leaves, half the garlic and salt. Bring to the boil over medium-high heat. Reduce heat to medium-low. Cover and simmer for 25-30 minutes or until the chicken is just cooked. Transfer the chicken to a plate, reserving the poaching liquid. Cool slightly. Remove and discard the skin and bones. Shred the chicken. Transfer to a bowl and keep warm.

• Use a mortar and pestle to pound French shallot, ginger and remaining garlic until a coarse paste forms. Add the cumin, ground coriander and peppercorns. Pound until peppercorns is coarsely crushed. Stir in turmeric.

• Heat oil in a saucepan over medium heat. Cook the French shallot mixture, stirring, for 3 minutes or until aromatic. Add reserved poaching liquid. Bring to the boil over high heat. Reduce heat to medium. Simmer for 5 minutes to develop the flavors. Strain through a fine sieve into a large bowl. Season.

• Cook the noodles following packet directions. Drain. Divide among bowls. Top with the chicken and shallot. Divide the broth among the bowls. Top with egg, bean sprouts and fresh coriander.

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