Soto ayam - chicken soup

soto_ayam_-_chicken_soup

Indonesian cuisine is rich and diverse, with countless regional specialties that reflect the country’s vibrant cultural heritage. One such dish that has become an Indonesian staple is Soto Ayam, a delicious chicken soup that is both hearty and full of flavor. This dish is a perfect combination of savory chicken broth, spices, and tender chicken meat, making it a popular choice amongst the Indonesian people for breakfast, lunch or even dinner.

Soto Ayam is often enjoyed in local cafes or street food stalls, and is usually accompanied with rice, vegetables, and other condiments. Many Indonesians consider it the ultimate comfort food, warming them up in the chilly mornings or during the rainy season. It is believed that the soup originated from the island of Java, but it has since become a beloved dish in other parts of the country, and has gained popularity globally as well.

The main ingredients for Soto Ayam include chicken, broth, herbs, and spices. The soup’s broth is usually made from boiling chicken meat and bones, along with lemongrass, galangal, ginger, and bay leaves. These ingredients provide a depth of flavor that is both aromatic and tangy. The chicken meat is then cooked until it is tender and juicy, and is often shredded before being added to the soup. Vegetables such as cabbage, bean sprouts, and fried shallots are then added to the dish, providing texture and a contrasting flavor.

Apart from the chicken and broth, one of the key components of Soto Ayam is the spice paste or “bumbu” that is used to flavor the soup. The paste is made from a combination of shallots, garlic, turmeric, cumin, and coriander, amongst other spices. The bumbu is usually ground together and fried in a pan with a little bit of oil until it becomes fragrant.

There are many variations of Soto Ayam across Indonesia, with each region having its own take on the dish. For instance, in Jakarta, the soup is served with rice cakes, while in Surabaya, the chicken is boiled with cloves and nutmeg to give it a unique aroma. While there are many regional differences, the basic ingredients - chicken, broth, herbs, and spices - remain the same.

Experience the rich and diverse flavors of Indonesia with the classic Soto Ayam recipe. This dish is easy to prepare and can be modified to suit your taste. Whether you enjoy it with rice, noodles, or on its own, the blend of ingredients is sure to tantalize your taste buds and leave you feeling satisfied. So why not give it a try and taste the warmth of Indonesia in a bowl?

Ingredients:

For the soup:

  • 1 whole chicken (1-1.5 kg)
  • 2 stalks of lemongrass, bruised
  • 5 kaffir lime leaves
  • 2 turmeric leaves, bruised
  • 3 cm ginger, bruised
  • 1 onion, peeled and cut into 4
  • 5 cloves of garlic, peeled and mashed
  • 2 1/2 L water
  • 2 tsp salt
  • 1 tsp pepper
  • 3 Tbsp vegetable oil

For the spice paste:

  • 8 shallots
  • 5 cloves of garlic
  • 4 candlenuts
  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • 1 tsp fennel seeds
  • 5 cm turmeric, peeled
  • 3 cm ginger, peeled
  • 2 stalks of lemongrass, white part only
  • 5 red chillies
  • 3 bird eye’s chili
  • 2 Tbsp vegetable oil

For the additional toppings:

  • 300 gr vermicelli noodles , boiled
  • 200 gr bean sprouts, blanched
  • 150 gr cabbage, finely sliced
  • 2 Tbsp chopped celery leaves
  • 2 Tbsp fried onion
  • 2 Tsp sambal (Indonesian chili sauce)
  • 4 boiled eggs, cut into 4

Instructions:

  1. Prepare the chicken soup: a. Clean the chicken and cut into 6 pieces b. In a large pot, heat the vegetable oil and sauté the garlic and onion until fragrant c. Add the chicken and cook for a few minutes until the chicken changes color d. Add the lemongrass, kaffir lime leaves, turmeric leaves, ginger, salt and pepper e. Pour water into the pot, stir and bring to a boil f. Once boiling, lower the heat to medium, cover the pot and cook for around 30-40 minutes or until the chicken is tender g. When it’s done, turn off the stove and take out the chicken from the pot, let it cool then shred the meat

  2. Prepare the spice paste: a. First, dry roast the coriander, cumin, and fennel seeds. Then grind these spices in a mortar and pestle. b. In a food processor, combine all the spice paste ingredients and blend until smoothly puréed c. Heat the vegetable oil in a pan, then fry the blended spice paste until fragrant, around 3-4 minutes.

  3. Add the spice paste to the chicken soup, and mix well. Adjust seasoning as desired.

  4. To serve, divide the boiled vermicelli into four serving bowls. Add the shredded chicken, blanched bean sprouts, sliced cabbage, then ladle in the soup. Garnish with chopped celery leaves, fried onion, and sambal chili sauce. Serve with boiled egg on the side.

Enjoy your homemade Indonesian soto ayam!