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Indonesian Soto Ayam Soup Recipe

Soto Ayam Soup

Tastyfood - Recipes

Ingredients for Soto Ayam Soup:


For 4 Persons:


 - 4 chicken cutlets

 - 6 cups - 1½l water

 - 2 cups - ½l coconut milk

 - 3 stalks lemongrass, finely chopped

 - 4 lime leaves

 - 6 garlic cloves

 - 4 stalks spring onions, thinly sliced

 - 3 shallots

 - 1 large tomato, peeled, seeded and diced

 - 1 stalk celery, chopped

 - 1 2-inch -5cm piece of fresh ginger, peeled

 - 1 4-inch - 10cm piece of galangal, peeled

 - 1 4-inch - 10cm piece of fresh turmeric, peeled

 - 1 teaspoon cumin seeds

 - 1 ½ teaspoon coriander seeds

 - ½ teaspoon peppercorns

 - ¼ bunch cilantro

 - 1 ½ teaspoon salt

 - 6 tablespoons peanut oil

 - 4 oz - 110g rice vermicelli

 - 1 red chili peppers, sliced

 - 4 hard boiled eggs, peeled and quartered

 - 1 cup - 240g bean sprouts

 - Juice of 2 kaffir limes


How to make Soto Ayam Soup:


Put 3 tablespoons oil in a large heavy pan and saute the chicken for 5 minutes.

Add water, coconut milk, half the lemongrass, the lime leaves, spring onions, half the garlic, tomato, celery, and salt.

Bring to a boil over medium-high heat than reduce heat.

Cover and simmer for 30 minutes, until the chicken is cooked.

Remove the chicken from the broth, cut into strips and set aside.


Prepare a spice paste:

Grind the shallots, ginger, galangal, turmeric, cumin seeds, coriander seeds, peppercorns, the remaining lemongrass and garlic with a food processor until obtaining a smooth paste.

Heat the remaining oil in a Dutch oven over medium heat.

Sauté the spice paste and hot pepper slices for 3 minutes over medium heat, stirring constantly.

Add broth and reserved kaffir lime juice.

Bring to a boil over high heat, reduce heat to medium-low and simmer for 5 minutes. Set aside.


Cook the rice vermicelli according to the package directions. Drain.

Blanch bean sprouts in boiling water for 2 minutes. Drain.

Place all the ingredients in large bowls.

Pour the broth into each bowl.

Sprinkle with fresh cilantro.


Serve with rice.


Enjoy!