Classic Soto Ayam
Sign in to rate this recipe
Make this recipe your way, free
Grandmabot can adjust it for your diet, swap ingredients or change the servings. Free account, no credit card.
Ingredients
Instructions
- 1
In a large pot, bring the water to a boil and add the chicken pieces. Blanch for 5-7 minutes. Remove the chicken and set aside, discarding the water. This helps to remove impurities.
- 2
In the same pot, heat the oil over medium heat and sauté the minced garlic and shallots until fragrant.
- 3
Add the ginger, lemongrass, kaffir lime leaves, turmeric powder, and coriander powder. Stir well and cook for another minute.
- 4
Return the blanched chicken to the pot and pour 2 liters of fresh water over it. Bring to a boil then reduce to a simmer.
- 5
Cover and simmer for 30-40 minutes until the chicken is tender and cooked through.
- 6
Remove the chicken from the pot, let it cool slightly, then shred the meat, discarding the skin and bones.
- 7
Strain the broth to remove the spices, returning the clear broth to the pot.
- 8
Adjust seasoning with salt and pepper to taste.
- 9
To serve, ladle the hot broth into bowls. Add the shredded chicken, garnishing with bean sprouts, sliced green onions, cilantro, a boiled egg, and fried shallots. Serve with lime wedges and rice or noodles on the side.
Soto Ayam is a traditional Indonesian chicken soup that warms the heart and is full of aromatic spices. It's perfect for family gatherings or a cozy night in!
Flavor Profile
This Classic Soto Ayam is savory and aromatic, featuring a perfect balance of spices that brings warmth and comfort to each spoonful. The lemongrass adds a refreshing tang, while the coriander gives it a gentle earthiness. Enjoy this lovely dish with your family and friends!
Let me know if you need any alterations or have any other questions about this recipe! Happy cooking, dear!
