SOTO AYAM RECIPE | MYRECIPES
This version of the classic Indonesian chicken soup comes from the Hyatt Regency in Yogyakarta, Indonesia. Make up to 2 days ahead, cook, cover, and chill chicken in seasoned broth.
Provided by MyRecipes
Yield Makes 6 to 8 servings
Number Of Ingredients 21
Steps:
- In a food processor, combine garlic, sliced shallots, macadamia nuts, galangal, and turmeric. Whirl mixture to a paste, scraping container sides as needed. (Or chop ingredients with a knife, then whirl in a blender to a paste.)
- In a 5- to 6-quart pan over high heat, stir the paste and the oil until mixture barely begins to brown, about 3 minutes. Stir in broth, cover, and bring to a boil.
- Meanwhile, trim stem end and any tough leaves off lemon grass and pull off coarse outer layer. Crush stalk with the back of a knife, then cut into 3-inch pieces. Add to broth.
- Add chicken breasts to broth. Cover, bring to a boil, then reduce heat to low and simmer until the breasts are no longer pink in center of thickest part (cut to test), 15 to 20 minutes. Lift out chicken and let cool at least 10 minutes. Skim fat from broth. (Or if making ahead, cover and chill the broth and the chicken separately. Lift off and discard fat from the chilled broth.)
- In a bowl, pour 5 cups hot water over bean thread noodles. Let stand until the noodles are tender to bite, about 5 minutes; drain. If desired, snip through noodles with scissors to make shorter strands.
- Season broth with salt and pepper to taste. Return to a boil over high heat.
- Tear the chicken into shreds. In individual small bowls, mound shredded chicken, bean thread noodles, cabbage, bean sprouts, green onions, tomatoes, cilantro, egg wedges, potato chips, fried shallots, lime wedges, and chili sambal. Pour hot broth into a tureen or pitcher.
- Let guests place desired portions of the chicken, noodles, cabbage, bean sprouts, green onions, tomatoes, cilantro, and eggs in wide bowls. Ladle or pour hot broth into bowls. Sprinkle with potato chips and fried shallots. Add juice from lime wedges, chili sambal, and more salt and pepper to taste.
Nutrition Facts : Calories 385 calories, CarbohydrateContent 28 g, CholesterolContent 156 mg, FatContent 14 g, FiberContent 2.5 g, ProteinContent 37 g, SaturatedFatContent 2.4 g, SodiumContent 218 mg
SOTO AYAM RECIPE | FOOD & WINE
This hearty Soto Ayam, an Indonesian soup, served at Diana and Maylia Widjojo's restaurant Hardena in Philadelphia, is the perfect one-bowl meal. The fragrant soup, filled with juicy chicken and delicate vermicelli noodles, gets topped with cabbage and sprouts to add texture and fresh crunch. The spice paste, bloomed in oil alongside fresh lemongrass and lime leaves, layers a mildly earthy, warming flavor into the broth.
Provided by Diana Widjojo
Categories Chicken
Total Time 1 hours 30 minutes
Yield 6 to 8
Number Of Ingredients 26
Steps:
- Make the spice paste
- Make the soup
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