Soto Ayam - Indonesia’s Delicious Sunshine Yellow Chicken Soup | Naz It Up

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How to make Soto Ayam Indonesian Chicken Soup (Video Tutorial)

Soto Ayam - Indonesia’s Chicken Soup with vermicelli noodles is delicious, light on the stomach and easy to prepare.
Step 1-add a tablespoon of oil to a cooking pot and add shallots, ginger, garlic, candlenuts and turmeric. Saute for around 2 minutes and transfer to a plate to cool. Grind the ingredients into a fine paste. Add back the ground paste into the same cooking pot and saute for a while. Then add the dry whole and ground spices (cumin, coriander, star anise, cinnamon) and saute for a while until the species blend well with the paste and loses its raw flavor.
Next, add the chicken pieces and the aromatics-lemongrass and kefir lime leaves. Saute for a min and then add coconut milk followed by water. Season with salt and sugar and let the Soto Ayam -Indonesian Chicken Soup simmer.
After around 25-30 min, the chicken pieces should be tender. Fish them out and let the chicken pieces cook for some time. Turn the flame down and let the Soto Ayam stay warm till you serve.

Step 2: Shallow fry the chicken pieces until they are light brown. Transfer to a plate and let the chicken cool. Shred the chicken prices and discard bones. Set it aside.

Step 3: Prepare the rice vermicelli.

Step 4: Using a deep plate or a soup bowl assemble the rice vermicelli, shredded chicken, half a boiled egg, wedge of tomato and lime. Pour over the sunshine yellow broth over all the goodies. You can garnish Soto Ayam with the following combination: Scallions and Sambal or Cilantro and chilli oil. Fried, crispy onion is also highly recommended.

If you have enjoyed this version of Soto Ayam, Indonesia’s famous yellow chicken soup, please hit the like button and leave your lovely comment below.

Ingredients for Soto Ayam
600gm Chicken with bones
4 Shallots
8 Garlic Pods
1 thumb-size Ginger
Fresh Turmeric (thumb size) or ½ tsp Ground Turmeric
2 Green Chili or cracked Black Pepper
5 Candlenuts
5-7 Lime Kaffir Leaves
3 Lemongrass Stalks
1 Cinnamon Stick
2 Star Anise
1 tsp Ground Cumin
1 tsp Ground Coriander
1 cup Coconut Milk
1 lt Water
1 tsp Sugar
Salt to taste

Serving
Rice Vermicelli Noodles
Tomato Wedges
Cilantro or Scallions (garnish).
Lime Wedges
Crispy Fried Shallots
Boiled Egg
Sambal
Cracked Pepper

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