Saucepan@saucepan · Shared this recipeFollowIndonesian · lunchSoto Ayam Recipe (Indonesian Chicken Soup)A comforting Indonesian chicken soup with a fragrant turmeric and lemongrass broth, served with vermicelli noodles and vibrant toppings.total1 hr 20 minprep20 mincook1 hrservings4Original recipe on wokandskillet.comKeep this recipeAdd a copy of Soto Ayam Recipe (Indonesian Chicken Soup) 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 ingredientsAndroid is coming soon.Ingredients4 servingsBack to 4 servings6 chicken thighs or drumstickssalt and pepper, to taste3 tbsp cooking oil4 cup chicken stock4 cup water0.5 cup coconut milk3 stalks lemongrass, white portion only6 shallots, small5 clove garlic1 inch ginger, peeled and sliced1 tbsp turmeric powder0.5 tbsp ground coriander1 tsp ground cumin4 candlenuts, or macadamia nuts0.5 cup cooking oil8 oz dry rice vermicelli noodles2 cup fresh bean sprouts2 hard boiled eggs, halved1 handful cilantro, chopped2 tbsp crispy shallotslime wedgesfresh red chili or sambal oelekStepsClear checksTap an ingredient or step to check it off.1Step 1: Season the chicken thighs or drumsticks generously with salt and pepper. Let them sit at room temperature for 30 minutes.2Step 2: Heat 3 tablespoons of cooking oil in a stockpot over medium-high heat. Sear the chicken for about 3 minutes per side until golden brown.3Step 3: Pour in 4 cups of chicken stock and 4 cups of water. Bring to a boil over high heat, then reduce the heat to medium and let it simmer for 30 minutes, skimming any impurities from the surface occasionally.4Step 4: Once the broth is ready, remove the chicken from the pot and let it cool. Shred the meat into bite-sized pieces and set aside.5Step 5: In a blender or food processor, combine lemongrass, shallots, garlic, ginger, turmeric, coriander, cumin, candlenuts, and cooking oil.6Step 6: Blend until smooth. If the mixture is too dry, add 1 tablespoon of oil or water at a time until it reaches a thick paste consistency.7Step 7: Heat 2 tablespoons of cooking oil in a large saucepan over medium heat.8Step 8: Add 5 tablespoons of the spice paste and stir-fry for about 1 minute until fragrant.9Step 9: Pour in the chicken broth and stir in 1/2 cup of coconut milk.10Step 10: Lower the heat and let it simmer for 10 minutes to allow the flavors to meld.11Step 11: Blanch the dry rice vermicelli noodles in boiling water for 2-3 minutes until al dente. Drain and divide the noodles among 4 serving bowls.12Step 12: Ladle the hot chicken soup over the noodles.13Step 13: Top with shredded chicken, hard-boiled egg, fresh bean sprouts, crispy shallots, and cilantro.14Step 14: Serve with lime wedges, fresh red chili, and sambal oelek on the side. Enjoy!getsaucepan.com/r/6dd059a6-1bb6-498b-a7c4-3fa0fe257714 · Original: https://www.wokandskillet.com/indonesian-chicken-soup-soto-ayam/
