Best 4 Soto Ayam Indonesian Chicken Soup With Noodles And Aromatics Recipes

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Soto Ayam, a traditional Indonesian chicken soup, is a symphony of flavors that dances on your palate. It is a harmonious blend of savory, aromatic broth infused with succulent chicken, tender noodles, and an array of vegetables. The fragrant broth is typically made with a base of chicken stock, enriched with a variety of spices and herbs, such as turmeric, galangal, lemongrass, and kaffir lime leaves. This flavorful broth is then combined with tender chicken pieces, silky rice vermicelli noodles, and an assortment of vegetables including carrots, potatoes, and tomatoes. Soto Ayam is typically served with a selection of condiments such as fried shallots, sliced green onions, and a squeeze of lime, allowing diners to customize the flavors to their liking. With its comforting warmth and captivating taste, Soto Ayam is a beloved dish enjoyed throughout Indonesia and beyond.

**Additional Information:**

* The article features two variations of Soto Ayam: a classic version and a Betawi-style version.
* The classic version is made with a clear broth, while the Betawi-style version has a richer, creamier broth made with coconut milk.
* Both versions include detailed instructions for making the broth, preparing the noodles, and assembling the soup.
* The article also provides helpful tips for making the most flavorful Soto Ayam, such as using a variety of fresh herbs and spices, and simmering the broth for a longer period of time to develop a deeper flavor.

Let's cook with our recipes!

INDONESIAN CHICKEN NOODLE SOUP (SOTO AYAM) | MARION'S KITCHEN



Indonesian Chicken Noodle Soup (Soto Ayam) | Marion's Kitchen image

This Indonesian chicken noodle soup has so much flavour packed into the broth - and it doesn't take that long to make, I promise! I've added creamy coconut and better-for-you turmeric, an anti-inflammatory and antioxidant that has many health benefits. This soup is so comforting, it's just like a hug in a bowl!

Provided by Bee

Yield 4

Number Of Ingredients 23

1 tbsp vegetable oil
1 cup coconut milk
1 tbsp lime juice
200g (7 oz) dried rice vermicelli
coriander (cilantro) leaves, to serve
sambal oelek*, to serve
lime wedges, to serve
sea salt
Chicken stock:
2 tbsp vegetable oil
4 chicken thigh fillets
1 stalk lemongrass, bruised
2 shallots, quartered
3 slices fresh ginger
3 makrut lime leaves
Spice paste:
1 stalk lemongrass, pale part only, finely chopped
6 small red Asian shallots (or 3 brown eschallots), roughly chopped
3 garlic cloves, roughly chopped
4cm (1.5 inch) piece fresh turmeric, peeled and roughly chopped (alternatively, use 1 tsp turmeric powder)
3cm (just over 1 inch) piece ginger, peeled and roughly chopped
3 tsp ground coriander
1 tsp ground cumin

Steps:

  • Step 1.To make the chicken stock, heat the vegetable oil in large stock pot over high heat. Season the chicken fillets with salt and sear in the pot for 2-3 minutes each side. Add the remaining stock ingredients and 8 cups of water. Bring to a simmer, then reduce the heat to medium and cook for 45 minutes, skimming the surface every so often.
  • Step 2.For the spice paste, blend the ingredients in a blender until smooth (add a couple of tablespoons of the chicken stock if the ingredients won't blend properly).
  • Step 3.Remove the chicken pieces from the chicken stock and set aside for later. Strain the broth and reserve. When the chicken is cool enough to handle, shred or roughly chop the meat.
  • Step 4.To finish the broth, heat 1 tablespoon of vegetable oil in a large pot over medium-high heat. Add the spice paste (keep the rest for another time in the freezer) and cook stirring for about a minute or until fragrant. Stir through the coconut milk and simmer for another 2 minutes. Then stir through the chicken broth and simmer for another 2 minutes. Then add the lime juice and season with salt to taste.
  • Step 5.Soak the vermicelli noodles in hot water for 3-4 minutes or until tender. Drain and divide among serving bowls. Top with shredded chicken. Then ladle over the soup. Top with sambal oelek, coriander leaves and a lime wedge.
  • Notes: - Sambal oelek is chilli paste available in the Asian section of the supermarket or from an Asian grocer.

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



Indonesian Chicken Soup With Noodles, Turmeric and Ginger (Soto Ayam) image

Soto ayam, an Indonesian version of chicken soup, is a clear herbal broth brightened by fresh turmeric and herbs, with skinny rice noodles buried in the bowl. It is served with a boiled egg, fried shallots, celery leaves and herbs, and is hearty enough for a meal.

Provided by Julia Moskin

Categories     dinner, soups and stews, main course

Time 1h15m

Yield 4 servings

Number Of Ingredients 19

1 free-range chicken, about 3 pounds, quartered
2 stalks fresh lemongrass, bruised with the handle of a heavy knife and tied in a knot
6 makrut lime leaves, fresh or frozen (optional)
1 teaspoon kosher salt, plus more to taste
1 teaspoon black peppercorns
1 1/2 tablespoons coriander seeds
2 teaspoons cumin seeds
5 shallots, peeled and halved
3 garlic cloves, peeled
2 teaspoons finely minced fresh turmeric, or 1 1/2 teaspoons ground turmeric
2 tablespoons finely minced ginger
3 tablespoons peanut oil
4 ounces glass noodles or thin dried rice noodles, called vermicelli, bihun or bun
1 tablespoon fresh lime juice
2 tablespoons chopped celery leaves, mint, Thai basil or cilantro leaves
2 shallots, thinly sliced and fried in vegetable oil until brown (optional)
Quartered limes
Chili paste (such as sambal), for serving
Cooked white rice (optional)

Steps:

  • Place chicken in a medium pot with lemongrass, 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.

Nutrition Facts : @context http, Calories 762, UnsaturatedFat 31 grams, Carbohydrate 37 grams, Fat 47 grams, Fiber 5 grams, Protein 49 grams, SaturatedFat 12 grams, Sodium 789 milligrams, Sugar 8 grams, TransFat 0 grams

VEGETARIAN SOTO AYAM



Vegetarian Soto Ayam image

This turmeric-tinged soup is a meatless version of Indonesian soto ayam, a peppery chicken soup.

Provided by Patricia Tanumihardja

Time 35m

Yield 4 servings

Number Of Ingredients 25

1 Tbsp. vegetable oil
1 Tbsp. minced garlic
1 tsp. grated fresh ginger
1 Tbsp. minced shallot
1 tsp. ground turmeric
4½ cups (1.25 liters) low-sodium vegetable stock
1 plump stalk lemongrass, trimmed and smashed
2 makrut lime leaves (optional)
1½ tsp. fine sea salt
½ tsp. granulated sugar
¼ tsp. freshly ground black pepper, or to taste
1 large yellow potato, peeled and cut into 1-in (2.5-cm) cubes
2 oz. (50 g) cellophane noodles
2 large hard-boiled eggs, halved lengthwise
1 cup (100 g) bean sprouts or shredded cabbage, blanched
1 green onion (scallion), white and green parts, chopped
2 Tbsp. fried shallots (store-bought or homemade)
¼ cup (5 g) chopped celery leaves or flat-leaf parsley
½ cup (75 g) plain potato chips, crushed
1 large lime cut into wedges
Chile paste, such as sambal oelek
Sweet Soy Sauce (see below)
2 Tbsp. soy sauce
1 Tbsp. water
2 Tbsp. coconut palm sugar or 1 to 1½ Tbsp. dark brown sugar

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)



Indonesian Chicken Noodle Soup (Soto Ayam) image

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'.

Provided by tigerduck

Categories     Chicken

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 22

1 1/4 lbs chicken pieces, with the bone still in (preferably thigh)
4 cups water (1 litre)
1 teaspoon salt
2 -3 tablespoons oil (for frying)
1/2-1 teaspoon chicken stock powder (optional)
1 cup coconut milk (250ml)
2 kaffir lime leaves, edges torn
2 small waxy potatoes, boiled, peeled and sliced
2 hard-boiled eggs, peeled and quartered, seasoned with salt and pepper if desired
1 1/2 cups bean sprouts (120g)
7 ounces fine dried rice vermicelli, soaked in hot water to soften (200g)
2 shallots or 2 onions
2 -4 tablespoons chopped cilantro
1 teaspoon black peppercorns
1 teaspoon coriander seed, lightly toasted
4 candlenuts, chopped or 4 macadamia nuts
2 ounces shallots, roughly chopped (60g)
2 garlic cloves, minced
1 slice ginger, minced
1/2 inch fresh turmeric, minced or 1/4 teaspoon turmeric powder
1 lime, quartered (optional)
sambal oelek (optional)

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.

Nutrition Facts : Calories 827.3, Fat 35, SaturatedFat 17, Cholesterol 157.9, Sodium 807.8, Carbohydrate 103, Fiber 3.8, Sugar 40.7, Protein 25.4

Tips:

  • Use a good quality chicken. This will make a big difference in the flavor of the soup. Look for a chicken that is free-range and organic, if possible.
  • Roast the chicken before adding it to the soup. This will give the chicken a nice caramelized flavor and help to keep it moist.
  • Use a variety of aromatics. This will give the soup a complex and flavorful broth. Some good options include lemongrass, ginger, galangal, and shallots.
  • Don't be afraid to experiment with different noodles. This soup is traditionally made with yellow noodles, but you can also use rice noodles, soba noodles, or even ramen noodles.
  • Serve the soup with a variety of toppings. This will allow your guests to customize their bowls of soup to their liking. Some good options include hard-boiled eggs, bean sprouts, cilantro, and fried shallots.

Conclusion:

Soto ayam is a delicious and flavorful Indonesian chicken soup that is perfect for a quick and easy meal. It is made with a variety of aromatics and noodles, and can be served with a variety of toppings. This soup is sure to please everyone at your table.

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