Soto Ayam is the perfect chicken noodle soup for the rainy cold season and the only major equipment you need is a blender and a pot to accomplish this soulful dish.
How to Make Indonesian Chicken Noodle Soup Broth
- 1 whole chicken, cut into parts
- 2 stalks lemongrass, cut into pieces
- 5 kaffir lime leaves
- 1 teaspoon turmeric powder
- 13 macadamia nut halves
- 3 slices of fresh ginger
- 8 small shallots
- 1 tsp White pepper
- 8 garlic cloves
- 2 L water
Soto Ayam toppings
- Cooked rice noodles or rice
- Bean sprouts
- Hard-boiled eggs, halved
- Fresh cilantro, chopped
- Lime wedges
- Sriracha Sauce or Sambel
Instructions for Soto Ayam
- Blend shallots, garlic, ginger, lime leaf, macadamia nuts, turmeric, ½ cup of water into a paste.
- Sautee the paste to release aromatics and until dry. Add white pepper.
- Add chicken and cover it in the paste.
- Add water and cover to boil for 1.5 – 2 hours
- Shred the chicken and set aside.
- Build your noodle bowl: Cook rice or egg noodles based on package instructions. Add a hard-boiled egg, blanched bean sprouts, a lime wedge and sriracha sauce.
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