Steps to Prepare Jamie Oliver Soto Ayam (Indonesian Chicken Soup)

Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, soto ayam (indonesian chicken soup). It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

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. Soto ayam is a yellow spicy chicken soup with lontong or nasi himpit or ketupat (all compressed rice that is then cut into small cakes) and/or vermicelli or noodles, it is from Indonesia, and popular in Singapore, Malaysia and Suriname. The ultimate comforting Asian noodle soup - soto ayam or Indonesian Chicken Noodle Soup.

Soto Ayam (Indonesian Chicken Soup) is one of the most well liked of recent trending foods on earth. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look fantastic. Soto Ayam (Indonesian Chicken Soup) is something which I’ve loved my whole life.

To begin with this recipe, we have to prepare a few ingredients. You can cook soto ayam (indonesian chicken soup) using 27 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Soto Ayam (Indonesian Chicken Soup):

1. Make ready 2 lbs chicken thigh (boneless)
2. Make ready 2 L (8 cups) water
3. Take 4 bay leaves
4. Get 5 kaffir lime leaves
5. Get 2 lemon grass (the white part only), bruised
6. Make ready 1 inch dried galangal
7. Take 2 celery stalks, chopped
8. Take 3 teaspoon salt
9. Take 1 teaspoon sugar
10. Get 1/4 teaspoon ground white pepper
11. Prepare Grind the following into spice paste :
12. Take 7 shallots
13. Get 5 garlic cloves
14. Make ready 2 teaspoon turmeric powder
15. Take 2 teaspoon ginger powder
16. Take 2 teaspoon ground coriander
17. Make ready 1 teaspoon ground cummin
18. Take 5 candlenut
19. Get Accompaniments and Garnishes :
20. Make ready Glass noodle, soaked in hot boiling water until soft then drained
21. Make ready Shredded cabbage
22. Get Cooked rice
23. Get Homemade potato chips (optional)
24. Get Scallion stalk/chives, finely chopped
25. Get Shrimp crackers, process in a food processor until they get powdery (optional)
26. Make ready Fried shallots (optional)
27. Prepare 6 hard boiled eggs

Soto ayam is chicken noodle soup - Indonesian style. This is seriously tasty noodle soup. I've had soto ayam in the Netherlands. That's as close as you can get outside Indonesia I think.

Instructions to make Soto Ayam (Indonesian Chicken Soup):

1. In a frying pan, heat 3 tablespoon of oil and stir fry the spice paste, bay leaves, kaffir lime leaves, lemon grass and galangal until fragrant, about 2-3 minutes. Keep stirring to avoid burning.
2. Turn the heat off. Transfer everything from the frying pan to a slow cooker. Add chicken, water, chopped celery, salt, sugar and white pepper. Set on low. Cook for 6 hours. Taste and adjust salt/pepper as needed.
3. Take the chicken out and let them cool. Shred the meat.
4. How to serve : - Prepare bowls, add into each bowl some glass noodle, some shredded cabbage, some shredded chicken, 1 hard boil egg, garnish with some chopped scallion, fried shallots, potato chips and ground shrimp crackers. Pour in the soup. To make a more filling meal, it is common in Indonesia to serve Soto Ayam with a bowl of warm white rice. Sometimes I also add some fresh sliced tomatoes.
5. I made sweet potato chips instead of potato chips. I sliced the sweet potatoes thinly using a 1 mm slicing blade in a food processor then soaked them in salt water for an hour then deep fried them. Do the same thing if you use potatoes.

I've had soto ayam in the Netherlands. That's as close as you can get outside Indonesia I think. They are mad for Indonesian in the Netherlands. Soto ayam is essentially an aromatic chicken broth with rice noodles, garnishes and condiments, and while there are countless versions of this Indonesian chicken noodle soup, the Yogyakarta cook's stood out for the consommé-like clarity of the light soup and fragrant aromas from the stock. An extremely comforting soup, but also elegant enough for a dinner party.

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