Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, soto ayam - indonesian chicken soup. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Soto Ayam - Indonesian Chicken Soup is one of the most well liked of current trending meals in the world. It is easy, it is quick, it tastes yummy. It is appreciated by millions every day. Soto Ayam - Indonesian Chicken Soup is something which I have loved my entire life. They are fine and they look fantastic.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook soto ayam - indonesian chicken soup using 21 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Soto Ayam - Indonesian Chicken Soup:

1. Make ready 1 kg free range chicken
2. Make ready 150 gram vermicelli, boil till soften. Put a side in cold water, shake the water before serving
3. Get 2 pcs fresh lime, cut into wedges. Put aside. Use the juice for the dressing on top of the soup before serving
4. Take 2 handfuls chopped spring onion
5. Make ready 2 shallots, thinly sliced and fried in vegetable oil until brown
6. Take Chili paste (sambal) for serving
7. Make ready 4 boiled eggs for serving
8. Make ready For the Paste
9. Take 1 teaspoon white peppercorns
10. Prepare 1 1/2 tablespoons coriander seeds
11. Get 2 teaspoons cumin seeds
12. Take 5 shallots, peeled and halved
13. Take 3 cloves garlic, peeled
14. Prepare 1 1/2 teaspoons ground turmeric
15. Prepare 2 tablespoons finely minced ginger
16. Get 3 tablespoons vegetable oil
17. Get For the Broth
18. Take 2 litre chicken broth
19. Make ready 2 stalks fresh lemongrass, bruised and tied in a knot
20. Prepare 3 kefir lime leaves
21. Get 1 teaspoon salt & more to taste

Steps to make Soto Ayam - Indonesian Chicken Soup:

1. Place chicken in a medium pot with lemongrass, kefir lime leaves, salt and 7 cups of water. Bring to a boil over high heat. Skim off any foam and reduce heat to a simmer. Cover and simmer until chicken is tender, about 45 minutes. Skimming as needed to make a clear broth. Remove chicken pieces from broth and set aside. Remove and discard lemongrass and lime leaves, reserve stock in a pot. When chicken is cool enough, discard skin and bones and shred meat.
2. Meanwhile, combine peppercorns, coriander seeds and cumin seeds in a small mortar and pestle. Pulse until ground. Add halved shallots, garlic, turmeric and ginger and pulse to a thick paste.
3. Heat oil in a medium saucepan over high heat. When very hot, add spice paste. Stirring until the paste is cooked.
4. Add the cooked spice paste to the broth. Add salt to taste. Bring to a simmer then reduce the heat.
5. To serve : divide noodles in a serving soup bowls. Add the shredded chicken and boiled egg on top, pour the broth over and sprinkle with chopped spring onions, lime juice and fried shallots.
6. Serve immediately while it hot

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