Indonesian Chicken Noodle Soup Soto Ayam
An extremely comforting soup, but also elegant enough for a dinner party. It is actually more of a stew than a soup, so serve it with both fork and spoon. This soup/stew is full of flavours and textures. The recipe is adapted from wendy hutton's beautiful book 'green mangoes and lemon grass'.
Steps
Put the chicken , water , and salt in a saucepan.
Bring to the boil , cover , lower heat , and simmer gently until the chicken is soft.
When the chicken is cool enough to handle , discard the skin and remove the flesh from the bones , shredding it finely by hand.
Put back into chicken stock.
Prepare seasoning paste by processing all ingredients listed below seasoning paste.
Add a little of the oil if needed to keep the mixture turning.
Heat the oil in a saucepan with a heavy base , then add the seasoning paste and stir-fry over low-medium heat until fragrant , about 4 minutes.
Add the reserved chicken stock with the chicken pieces and bring to the boil.
Add the coconut milk and kaffir lime leaves , then bring gently to the boil , stirring.
Taste and add a little chicken stock powder if desired.
Simmer with the pan uncovered for 5 minutes.
In between , slice the 2 shallots very thinly and evenly.
Heat enough vegetable oil to cover the shallots.
When it is just warm , not .
Ingredients
chicken pieces, water, salt, oil, chicken stock powder, coconut milk, kaffir lime leaves, potatoes, hard-boiled eggs, bean sprouts, rice vermicelli, shallots, cilantro, black peppercorns, coriander seed, candlenuts, garlic cloves, ginger, fresh turmeric, lime, sambal oelek