Recipe: Appetizing Instant Indonesian “Soto Ayam” (Yellow Chicken Soup)

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We hope you got insight from reading it, now let’s go back to instant indonesian “soto ayam” (yellow chicken soup) recipe. You can cook instant indonesian “soto ayam” (yellow chicken soup) using 30 ingredients and 7 steps. Here is how you achieve that.

The ingredients needed to prepare Instant Indonesian “Soto Ayam” (Yellow Chicken Soup):

  1. Take 2 of litters chicken broth (you can substitute with chicken powder and water).
  2. Take 2 stalks of lemon grass the white part.
  3. You need 3 of tiny slices galangal.
  4. Take 4 of lemon kafir leaves.
  5. Prepare 2-3 of bay leaves.
  6. Get of For the spices:.
  7. Take 1 tsp of turmeric.
  8. Use 2 tsp of coriander powder.
  9. Get 1 tsp of black pepper (any peppers white or black).
  10. Use 1 tsp of ginger powder (you can used the fresh ginger).
  11. Take 1 tsp of sugar.
  12. Take 5-7 cloves of garlic.
  13. Get 1/2 of onion chopped (you can used shallots).
  14. You need of Oil.
  15. Take to taste of Salt.
  16. Get of For topping:.
  17. Provide of Cooked rice or cooked noodle (vermicelli noodle).
  18. Take of Shredded cabbage.
  19. Provide of Tiny sliced green onion.
  20. Prepare leaves of Chopped celery or Chinese celery.
  21. Provide of Fried shallots.
  22. You need of Roasted plain peanut (optional).
  23. Use of Lime wedges.
  24. Get of Hard boiled eggs.
  25. Prepare of Sweet soy sauce (optional).
  26. Take of For chilli sauce:.
  27. Take of Chilies.
  28. Provide 1 pinch of chicken powder.
  29. Use of Salt.
  30. Prepare of Lemon juice.

Instructions to make Instant Indonesian “Soto Ayam” (Yellow Chicken Soup):

  1. Boil the broth a big pan along with the lemon grass, lemon kafir leaves, bay leaves, and galanga. When it’s boiling and turn down the heat to the simmer..
  2. Meanwhile grind all the spices accept oil into pasta. I use a blender to blend all the spices..
  3. Now heat up the oil in a pan add the spices pasta and stir well until aromat and cooked through. Then transfer into the broth, season with salt. Cover let it cook and simmer for about 20 minutes. Adjust the taste before turn off the heat. Usually I leave it in simmer until ready to serve..
  4. While waiting for the broth, let’s make the chilli sauce. In a small pan add chilies and water. Bring it to boil for 5-10 minutes then take it off and drained it. Using a blender put the chilies in it add 2-3 tbsp broth, salt, pinch of chicken powder, and blend it. Scraped the chilli pasta out from the blender and transfer to the bowl. Add lemon juice and stir well, don’t forget to adjust the taste,and set asides..
  5. To assembly: Using a bowl (medium-big soup bowl) add a bit of rice and noodle or you can choose either one, than tops with shredded cabbage, shredded chicken, and ladle the hot broth into the bowl. Then sprinkle sliced green onion, chopped or sliced celery, fried shallots, roasted peanut, half hard boiled eggs, spoon of chilli sauce, and squeezed lemon juice..
  6. And it’s done! Now you have a delicious satisfying meal that you can enjoy in any time and any season. Enjoy!.
  7. HappyCooking!.

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