Soto Ayam

Name: Soto Ayam
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 1 serving
Cuisine: Asian
Ingredients: 150 g chicken thigh; 600 ml water; 2 shallots; 2 cloves garlic; 2 cm fresh turmeric; 2 cm fresh ginger; 1 candlenut; 0.5 tsp ground coriander; 0.25 tsp white pepper; 1 tbsp vegetable oil; 1 stalk lemongrass; 2 kaffir lime leaves; 1 salam leaf; 0.5 tsp salt; 50 g rice vermicelli; 40 g bean sprouts; 1 egg; 1 tbsp fried shallots; 1 tbsp celery leaves; 0.5 lime; 1 tsp sambal oelek

A fragrant Indonesian chicken soup, its golden turmeric-and-lemongrass broth poured over rice vermicelli, shredded chicken and bean sprouts, finished with boiled egg, fried shallots, lime and sambal.

Snacks Lunch & dinner 25g+ protein 8g+ fibre

65 min20 prep · 45 cookMedium670 kcalper serving

Method

Pound 2 peeled shallots, 2 cloves garlic, 2 cm of fresh turmeric, 2 cm of ginger and 1 candlenut to a smooth paste in a mortar, then work in 0.5 tsp of ground coriander and 0.25 tsp of white pepper. A small blender with a splash of water does the same job.
Heat 1 tbsp of vegetable oil in a small saucepan over medium heat and fry the paste for 3-4 minutes, stirring, until it darkens to a deep gold, smells sweet rather than raw and the oil separates at the edges. Add 1 bruised lemongrass stalk, 2 kaffir lime leaves and 1 salam leaf and fry 1 minute more.
Add 150 g of bone-in chicken thigh and turn it in the paste for 2 minutes. Pour in 600 ml of water, add 0.5 tsp of salt and bring to the boil, then lower to a bare simmer and cook uncovered for 30 minutes, skimming the grey foam off the top so the broth stays clear.