Best 4 Indonesian Chicken Soup With Noodles Turmeric And Ginger Soto Ayam Recipes

SOTO AYAM RECIPE - INDONESIAN CHICKEN NOODLE SOUP

Steps:

• Place the chicken pieces in a large wok or stock pot with the lemongrass, kaffir lime leaves and celery. Cover with 4 litres cold water and bring to the boil.
• Reduce the heat to a slow rolling boil and skim the surface of the stock as necessary.
• After 20 mins check the doneness of the chicken breasts. Remove when they are cooked through. After another 10 minutes remove the chicken thighs. When cool enough to handle remove the meat from the chicken thighs and put the bones back into the stock and put the stock back on a slow rolling boil.
• Place the shallots, ginger and garlic in a mortar and grind to a paste. Add the ground turmeric and ground coriander
• Heat the oil in a large wok or saucepan over medium heat. Add the paste and cook until the aromas are released and the paste takes on a darker colour. Add the tomato and combine.
• Strain the stock and add 2 litres of it to the paste mix. Simmer for half an hour. Season to taste.
• Shred the chicken breast meat and add all the chicken meat to the soup.
• Cook the noodles and divide evenly between the bowls.
• Ladle the soup over the noodles and garnish with bean sprouts, fried shallots and coriander.

VEGETARIAN SOTO AYAM

Steps:

• Heat the oil in a large saucepan over medium-high heat until shimmering hot. Fry the garlic, ginger, and shallots until aromatic, 30 seconds to 1 minute. Stir in the turmeric and cook for another 30 seconds.
• Pour in the stock and drop in the lemongrass and lime leaves, if using. Season with the salt, sugar and pepper. Add the potatoes and simmer until tender, 15 to 20 minutes. Taste and adjust seasonings as needed. Remove the lemongrass and lime leaves.
• While the soup is simmering, soak the cellophane noodles in boiling water for 10 to 15 minutes or until soft. Drain and set aside.
• To serve, divide the noodles, egg halves, and bean sprouts among 4 bowls. Pour ½ to ¾ cup soup into each bowl and garnish with green onions, fried shallots, celery leaves, and potato chips.
• Serve immediately with steamed jasmine rice and lime wedges, with the chile paste and Sweet Soy Sauce in small dishes alongside.

INDONESIAN CHICKEN NOODLE SOUP (SOTO AYAM)

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 hot, add the sliced shallots and cook over low heat, stirring frequently, until they are golden brown and crisp. It is important to keep the temperature low otherwise the shallots will brown before they are cooked. The process may take around 8 minutes. Lift out and dry on paper towel. The flavoured oil can be kept for frying or used as a seasoning oil.
• To serve, divide the noodles between four large bowls and pour the chicken stock over. Divide the sliced potatoes, egg quarters, bean sprouts, chopped coriander and crispy shallots.
• Serve with a lime wedge and put a small dish of sambal oelek onto the table, so that your guests can spice up the dish if desired.

INDONESIAN CHICKEN SOUP WITH NOODLES, TURMERIC AND GINGER (SOTO AYAM)

Steps:

• Place chicken in a medium pot with lemon grass, lime leaves (if using), salt and 2 quarts 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 lemon grass and lime leaves; reserve stock in pot. When chicken is cool enough to handle, discard skin and bones and shred meat into bite-size pieces.
• Meanwhile, combine peppercorns, coriander seeds and cumin seeds in a small food processor. Pulse until ground. Add halved shallots, garlic, turmeric and ginger and pulse to a thick paste. (Add a little water if needed.)
• Heat peanut oil in a medium saucepan over high heat. When very hot, add spice paste and cook, stirring until paste is cooked and beginning to separate from the oil, about 5 minutes.
• Add cooked spice paste and chicken meat to stock. Bring to a simmer and cook 10 minutes.
• Cook noodles according to package directions.
• Turn off heat under soup and stir in lime juice. Taste for salt.
• To serve, divide noodles in large soup bowls. Ladle chicken pieces and soup on top and sprinkle with celery leaves or herbs, and fried shallots, if using. Pass lime and sambal at the table.
• Eat from soup bowl, or serve a scoop of rice on a side plate, sprinkled with more shallots, and put a mouthful of noodles and chicken on rice. Combine on a spoon, dab with sambal, and eat.
• Bring a large saucepan of water to a boil over medium-high heat. Using a slotted spoon, carefully lower eggs into water one at a time. Cook 6½ minutes, adjusting heat to maintain a gentle boil. Transfer eggs to a bowl of ice water and chill until just slightly warm, about 2 minutes. Gently crack eggs all over and peel, starting from the wider end, which contains the air pocket.