How To Make Indonesian Soto Ayam Recipe
A fragrant and comforting chicken soup from Indonesia, packed with aromatic spices, noodles, and vegetables!
Serves:
Ingredients
- 500g bone-in chicken
- 1 onion, sliced
- 5 garlic cloves, smashed
- 2 lemongrass stalks, bruised
- 3 bay leaves
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp turmeric powder
- 1 tsp salt
- 1 L water
- 1 pack rice vermicelli noodles, cooked
- 2 hard-boiled eggs, sliced
- 1 cup bean sprouts
- 2 limes, cut into wedges
- Fried shallots
- Fresh cilantro leaves
Instructions
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Put the chicken, onion, garlic, lemongrass, bay leaves, coriander powder, cumin powder, turmeric powder, and salt in a pot. Add water and bring to a boil. Lower heat and simmer for 40 minutes or until the chicken is cooked through.
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Once the chicken is cool enough to handle, shred it into small pieces and set aside. Strain the soup and discard the solids.
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Cook the rice vermicelli noodles according to package instructions.
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To serve, divide the noodles, shredded chicken, bean sprouts, and egg slices among 4 bowls. Pour the hot soup over them and top with fried shallots, cilantro leaves, and a squeeze of lime.
Nutrition
- Calories : 413kcal
- Total Fat : 14g
- Saturated Fat : 4g
- Cholesterol : 193mg
- Sodium : 768mg
- Total Carbohydrates : 29g
- Dietary Fiber : 2g
- Sugar : 2g
- Protein : 41g
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