Soto Ayam. Indonesian Food

Hi Guys, were back! Today we are going to give you an easy food to be made at home and it can be served for several people with different taste. And they might all enjoy it! Oh, this dish is also available at hotels too!

Now... How could people with different taste enjoy one same dish? The answer is ‘serve them soup’! With personal taste of fillings that can be added! Also your personal taste for the toppings! Hm... Sounds good.

The dish that we are going to introduce is Soto Ayam which is a chicken soup that originally from Indonesia. This dish is usually served in a place with many people, but, the interesting part is they only serve the broth with shredded chicken inside! And for the fillings, they put them in the different plate and bowls, and people will put take the broth into their own bowl and put whichever fillings they preferred into it. The fillings could be glass noodle, bean sprouts, rice, crunchy cabbage, even potato chips. And for the toppings, you could add chillies, hard boiled eggs, coriander, leeks (spring onions), fried shallot, and many others. It is truly your choice!

Okay, I would say thanks to RASA MALAYSIA for this incredible recipe. Remember, although the recipe came from Malaysian website, this is an Indonesian food, even that website acknowledge it. Usually, it is not very easy to find in western countries, but these ingredients posted here are available in western countries and they are even very easy to find. And above of all, the taste of this recipe is pretty authentic Indonesia. So, thanks again for RASA MALAYSIA for this incredible recipe!

But, before I start, I will inform you guys about two types of chicken. Usually, traditional Indonesian food always use their traditional chicken "ayam kampung". The difference between ayam kampung and western type of chicken is their meat texture and softness. I myself find them to be more delicious but smaller in size.

Ingredients:

1/2 chicken breast meat, skinless and deboned (shred it)
1 stalk of lemon grass (cut into 3 strips)
1 can of coconut milk
1 can of chicken broth
1 glass of water

Spice Paste:

1 teaspoon of coriander seeds
1 teaspoon of cumin seeds
4 shallots (chopped)
3 cloves of garlic (chopped)
2 pieces of turmeric (peeled and chopped) or 1 tablespoon of turmeric powder
2-inch piece of galangal (peeled and sliced)
2-inch piece of ginger (peeled and sliced)
1 tablespoon of fresh lime juice

Other ingredients:

2 cups of sliced cabbages
2 cups of bean sprouts
1/2 pack of vermicelli or 1 small package of glass noodles
2 limes, cut into wedges
2 hard-boiled eggs (cut into wedges)
1 stalk of spring onion (chopped)

Method:

Blend the spice paste in a food processor. Add some water if needed. Pour some oil in a pot and add in the spice paste. Stir the spice paste and wait for it to turn light brown. Add in chicken broth, coconut milk, lemon grass strips, and water. Once the broth starts boiling, add in chicken breast. Cover the pot and lower the heat and simmer for 30 – 40 minutes. Add salt to taste. And the broth is done.

To prepare the fillings and toppings, here are the steps

Blanch beansprouts, pre-soaked vermicelli / glass noddles, cabbages in another pot of boiling water and transfer them into a bowl once they are cooked. Add in toppings of hard-boiled eggs, chopped spring onions and pour the hot chicken broth into the bowl. Serve hot with lime wedges.

So, I hope you guys enjoy this recipe and see you next time!