Indonesian Chicken Soup with Fragrant Spices

Ingredients

• 1 whole chicken, cut into pieces (1.5 kg / 3.3 lbs) 1 whole chicken, cut into pieces (1.5 kg / 3.3 lbs)
• 2 stalks lemongrass, bruised 2 stalks lemongrass, bruised
• 3 cm (1.2 inches) galangal, sliced 3 cm (1.2 inches) galangal, sliced
• 3 cm (1.2 inches) turmeric, sliced 3 cm (1.2 inches) turmeric, sliced
• 4 kaffir lime leaves 4 kaffir lime leaves
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 shallots, minced 2 shallots, minced
• 1 teaspoon coriander seeds, crushed 1 teaspoon coriander seeds, crushed
• 1 teaspoon cumin seeds, crushed 1 teaspoon cumin seeds, crushed
• 1 teaspoon white pepper 1 teaspoon white pepper
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 200 grams (7 oz) rice noodles, cooked according to package instructions 200 grams (7 oz) rice noodles, cooked according to package instructions
• 200 grams (7 oz) bean sprouts 200 grams (7 oz) bean sprouts
• Fried shallots, for garnish Fried shallots, for garnish
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish
• Fresh scallions, chopped, for garnish Fresh scallions, chopped, for garnish
• Lime wedges, for serving Lime wedges, for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 25g, 3g
• Protein: 35g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the minced garlic and shallots, and sauté until fragrant.
2. 2.
   Add the crushed coriander seeds, cumin seeds, and white pepper to the pot. Stir well to release the aromas.
3. 3.
   Add the chicken pieces to the pot and cook until they are lightly browned.
4. 4.
   Pour enough water into the pot to cover the chicken. Add the lemongrass, galangal, turmeric, and kaffir lime leaves.
5. 5.
   Bring the soup to a boil, then reduce the heat to low and let it simmer for about 1 hour, or until the chicken is tender and the flavors have melded together.
6. 6.
   Remove the chicken from the pot and shred the meat using two forks. Set aside.
7. 7.
   Strain the soup to remove the solids, and return the broth to the pot.
8. 8.
   To serve, divide the cooked rice noodles and bean sprouts among serving bowls. Top with the shredded chicken.
9. 9.
   Ladle the hot broth over the noodles and chicken.
10. 10.
    Garnish with fried shallots, fresh cilantro leaves, and chopped scallions.
11. 11.
    Serve with lime wedges on the side.

Treat your ingredients with care...

• Lemongrass — Remove the tough outer layers before bruising and using in the soup.
• Galangal — If fresh galangal is not available, you can substitute with dried galangal powder.
• Turmeric — Wear gloves or be cautious when handling fresh turmeric as it can stain your hands and clothes.

Tips & Tricks

• For a spicier kick, add a small amount of chopped chili peppers to the soup.
• Customize your toppings by adding sliced boiled eggs, fried tofu, or crispy fried shallots.
• To save time, you can use store-bought chicken broth instead of making your own.
• If you prefer a clearer broth, skim off any impurities that rise to the surface while simmering.
• Squeeze fresh lime juice over the soup just before eating to enhance the flavors.

Serving advice

Serve the Soto Ayam hot in individual bowls, allowing each person to add their desired amount of garnishes and lime juice. Provide spoons and chopsticks for a versatile dining experience.

Presentation advice

To enhance the presentation, arrange the toppings neatly on top of the soup, creating an appetizing visual appeal. Sprinkle the fried shallots and fresh herbs evenly for an added touch of color.