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We hope you got insight from reading it, now let’s go back to soto ayam - indonesian chicken soup recipe. You can cook soto ayam - indonesian chicken soup using 21 ingredients and 6 steps. Here is how you do it.

The ingredients needed to prepare Soto Ayam - Indonesian Chicken Soup:

1. Take 1 kg free range chicken
2. You need 150 gram vermicelli, boil till soften. Put a side in cold water, shake the water before serving
3. Take 2 pcs fresh lime, cut into wedges. Put aside. Use the juice for the dressing on top of the soup before serving
4. Provide 2 handfuls chopped spring onion
5. Prepare 2 shallots, thinly sliced and fried in vegetable oil until brown
6. Get Chili paste (sambal) for serving
7. You need 4 boiled eggs for serving
8. You need For the Paste
9. You need 1 teaspoon white peppercorns
10. Provide 1 1/2 tablespoons coriander seeds
11. Prepare 2 teaspoons cumin seeds
12. You need 5 shallots, peeled and halved
13. Use 3 cloves garlic, peeled
14. Take 1 1/2 teaspoons ground turmeric
15. Get 2 tablespoons finely minced ginger
16. Use 3 tablespoons vegetable oil
17. Provide For the Broth
18. Get 2 litre chicken broth
19. Get 2 stalks fresh lemongrass, bruised and tied in a knot
20. Get 3 kefir lime leaves
21. Take 1 teaspoon salt & more to taste

Instructions to make Soto Ayam - Indonesian Chicken Soup:

1. Place chicken in a medium pot with lemongrass, kefir lime leaves, salt and 7 cups of water. Bring to a boil over high heat. Skim off any foam and reduce heat to a simmer. Cover and simmer until chicken is tender, about 45 minutes. Skimming as needed to make a clear broth. Remove chicken pieces from broth and set aside. Remove and discard lemongrass and lime leaves, reserve stock in a pot. When chicken is cool enough, discard skin and bones and shred meat.
2. Meanwhile, combine peppercorns, coriander seeds and cumin seeds in a small mortar and pestle. Pulse until ground. Add halved shallots, garlic, turmeric and ginger and pulse to a thick paste.
3. Heat oil in a medium saucepan over high heat. When very hot, add spice paste. Stirring until the paste is cooked.
4. Add the cooked spice paste to the broth. Add salt to taste. Bring to a simmer then reduce the heat.
5. To serve : divide noodles in a serving soup bowls. Add the shredded chicken and boiled egg on top, pour the broth over and sprinkle with chopped spring onions, lime juice and fried shallots.
6. Serve immediately while it hot

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