Saucepan@saucepan · Shared this recipeFollowIndonesian · lunchIndonesian Chicken Noodle Soup (Soto Ayam)A flavorful Indonesian chicken noodle soup with a turmeric and lemongrass broth, coconut milk, and rice vermicelli, topped with sambal and lime.total1 hr 30 minprep10 mincook1 hr 20 minservings4Original recipe on marionskitchen.comKeep this recipeAdd a copy of Indonesian Chicken Noodle Soup (Soto Ayam) to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredients Print photoAndroid is coming soon.Ingredients4 servingsBack to 4 servings1 tbsp vegetable oil1 cup coconut milk1 tbsp lime juice200 g dried rice vermicelli, 7 ozcoriander leaves, cilantro, to servesambal oelek*, to servelime wedges, to servesea saltChicken stock:2 tbsp vegetable oil4 chicken thigh fillets1 stalk lemongrass, bruised2 shallots, quartered3 slice fresh ginger3 makrut lime leavesSpice paste:1 stalk lemongrass, pale part only, finely chopped6 small red Asian shallots, or 3 brown eschallots, roughly chopped3 garlic cloves, roughly chopped4 cm piece fresh turmeric, 1.5 inch, alternatively, use 1 tsp turmeric powder, peeled and roughly chopped3 cm piece ginger, just over 1 inch, peeled and roughly chopped3 tsp ground coriander1 tsp ground cuminStepsClear checksTap an ingredient or step to check it off.1Step 1: To make the chicken stock, heat the vegetable oil in a large stock pot over high heat. Season the chicken fillets with salt and sear in the pot for 2-3 minutes each side. Add the remaining stock ingredients and 8 cups of water. Bring to a simmer, then reduce the heat to medium and cook for 45 minutes, skimming the surface every so often.2Step 2: For the spice paste, blend the ingredients in a blender until smooth (add a couple of tablespoons of the chicken stock if the ingredients won't blend properly).3Step 3: Remove the chicken pieces from the chicken stock and set aside for later. Strain the broth and reserve. When the chicken is cool enough to handle, shred or roughly chop the meat.4Step 4: To finish the broth, heat 1 tablespoon of vegetable oil in a large pot over medium-high heat. Add the spice paste (keep the rest for another time in the freezer) and cook stirring for about a minute or until fragrant. Stir through the coconut milk and simmer for another 2 minutes. Then stir through the chicken broth and simmer for another 2 minutes. Then add the lime juice and season with salt to taste.5Step 5: Soak the vermicelli noodles in hot water for 3-4 minutes or until tender. Drain and divide among serving bowls. Top with shredded chicken. Then ladle over the soup. Top with sambal oelek, coriander leaves and a lime wedge.getsaucepan.com/r/11adbc1f-6476-49c1-831a-87fc81ac3455 · Original: https://www.marionskitchen.com/indonesian-chicken-noodle-soup-soto-ayam/
