Ingredients

  • Serves 2 people
  • 1 whole chicken

  • 10 shallots

  • 5 garlic cloves

  • 5 candlenuts

  • 3 piece turmeric (15cm) 

  • ginger (5cm piece) 

  • galangal (3 cmpiece)

  • 3 bay leaves

  • 3 lime leaves 

  • coriander 

  • pepper

  • sugar

  • salt

  • lemongrass

  • 2 L water

  • vermicelli (blanched)

  • bean sprouts

  • white cabbage 

  • chopped celery

  • fried shallots

  • lime cut in 1/2

  • shredded fried chicken 

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Recipe Courtesy of
Asian Food Network

Soto Ayam

Soto ayam is a yellow spicy chicken soup with lontong or nasi himpit or ketupat (all compressed rice that is then cut into small cakes) and/or vermicelli or noodles, it is from Indonesia. Turmeric is added as one of its ingredients to get yellow chicken broth. It is probably the most popular variant of soto, a traditional soup commonly found in Indonesian cuisine. Besides chicken and vermicelli, it can also be served with hard-boiled eggs, slices of fried potatoes.Occasionally, people will add "koya", a powder of mixed prawn crackers with fried garlic or orange colored spicy sambal, krupuk or emping is a very common topping.
  • Easy
  • 10 min
  • 20 min
  • 15 min
  • 3 steps
  • 22 Ingredients
  • Easy
  • 3 steps
  • 22 Ingredients
  • 10 min
  • 20 min
  • 15 min

Instructions

  1. Blend & fry paste

    • In a blender, add ginger, galangal, shallots, turmeric powder, chili, candlenuts, coriander powder, white peppercorns and 200 ml vegetable oil. Blend into a paste.
    • Add spice paste into cooker and select the SAUTE/SEAR, HIGH TEMP option then select START. 
    • Fry for 10 minutes, or until oil separates from the paste.Add lemongrass and kaffir lime leaves.


  2. Boil Chicken Soup/broth

    • To the cooker, add 2 L water, chicken and 4 tbsp salt. Pour spice paste to the chicken broth, and let it boil for 10 minutes.
    Boil Chicken Soup/broth


  3. Fry chicken, shred & plate

    Fry chicken in oil until golden brown, then shred. In a separate bowl, place the vermicelli, cabbage, bean sprouts and build up around the bowl, the top the shredded chicken and diced tomato. Then pour the hot blended soto into the bowl.



Plate and Serve!

 | Ensure that all ingredients is finely mixed and sautéed until cooked, to avoid a foul /unpleasant odour/after taste of raw/uncooked ingredientsof the broth/soto

Plate and Serve!

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Ingredients
  • Serves 2 people
  • 1 whole chicken

  • 10 shallots

  • 5 garlic cloves

  • 5 candlenuts

  • 3 piece turmeric (15cm) 

  • ginger (5cm piece) 

  • galangal (3 cmpiece)

  • 3 bay leaves

  • 3 lime leaves 

  • coriander 

  • pepper

  • sugar

  • salt

  • lemongrass

  • 2 L water

  • vermicelli (blanched)

  • bean sprouts

  • white cabbage 

  • chopped celery

  • fried shallots

  • lime cut in 1/2

  • shredded fried chicken 

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