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Soto Ayam (Indonesian Yellow Chicken Soup)
Soto Ayam (Indonesian Yellow Chicken Soup)

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We hope you got insight from reading it, now let’s go back to soto ayam (indonesian yellow chicken soup) recipe. You can have soto ayam (indonesian yellow chicken soup) using 23 ingredients and 5 steps. Here is how you achieve it.

The ingredients needed to make Soto Ayam (Indonesian Yellow Chicken Soup):
  1. Get 500 ml vegetable oil to fry the chicken
  2. You need 1 whole chicken, divided into 4
  3. Take 2 lt water
  4. Take 8 kaffir lime leaves
  5. Get 4 stalks lemongrass, take the white part only (which is on the bottom), pounded
  6. Prepare 4 green onions, chopped
  7. You need 1,5 tsp salt or to taste
  8. Use 1/2 tsp white pepper powder or to taste
  9. Get 1/2 tsp chicken bouillon
  10. Provide 1 Tbsp vegetable oil
  11. Provide Ground spices: (blend in a food processor)
  12. Take 7 cloves garlic
  13. Get 8 cloves shallots
  14. Get 3 pcs candle nuts
  15. Take 1 tsp nutmegs powder
  16. Use 3 cm turmeric
  17. You need 2 cm ginger
  18. You need Chili sauce: Boil 5 bird eye chili peppers + 2 red chili peppers + 5 cloves garlic until soft. Remove from the heat. Grind all the ingredients using a mortar and pestle. Add 1/4 tsp salt
  19. Provide Koya topping: Grind 5 cloves fried garlic + 8 fried prawn crackers using a mortal and pestle
  20. Take For the complement:
  21. Provide 4 hard boiled eggs, peeled, cut
  22. You need 50 gr mung bean vermicelli, soaked in boiled water for 3 minutes, removed from the heat, drained
  23. Provide some lime wedges
Steps to make Soto Ayam (Indonesian Yellow Chicken Soup):
  1. Heat 1 Tbsp vegetable oil in the wok over medium-heat. Sauté the ground spices, kaffir lime leaves, and lemongrass until fragrant. Remove from the heat.
  2. Boil chicken and ground spices in a big pot until the chicken is cooked.Take out the chicken from the pot. Set the chicken aside.
  3. Add chopped green onions into the soup.
  4. In a pan, fry the chicken for a while in vegetable oil. Remove from the heat. Cut the chicken into small pieces.
  5. Place some white rice, some mung bean vermicelli, chicken meat, and some hard boiled eggs in a bowl. Pour the hot chicken broth into the bowl. Add some lime juice into the soup and koya topping on top. Yum! 😋

Miix A and B in a pan and saute until aromatic. Marinate the chicken thigh with salt for half a day. Put the chicken in a stockpot filled with water. Simmer for one hour with other. Sauté the ground spices, kaffir lime leaves, and lemongrass until fragrant.

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