How to Make Indonesian Spicy Chicken Soup -Soto Ayam Asian Cooking Recipe Cuisine

Indonesia Soto Ayam (Spicy Chicken Soup)

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 6 Servings

2 tsp coriander seeds

2 tbsp vegetable oil

2 1/2 - 3 lb chicken, cut into 8 pieces

4 cloves garlic

1 onion, chopped

2 tsp julienned fresh ginger

1 dried red chili, halved

2 lemongrass stems, white part only, roughly chopped

2 oz coriander roots and stems, well-rinsed and roughly chopped

2 tsp ground turmeric

1 tsp galangal powder

1 tsp sugar

4 cups chicken stock

2 tbsp lemon juice

4 oz cellophane noodles

1 1/2 tbsp fish sauce

1 cup bean sprouts, tailed

3 tbsp chopped fresh coriander leaves

4 spring onions, thinly sliced on the diagonal

1/4 cup crisp fried onions

1 tbsp sambal oelek

Directions:

Toss the coriander seeds in a small dry frying pan over medium heat for 1 minute or until fragrant. Cool then finely grind.

Heat a wok to very hot, add 2 tsp of oil and swirl to coat. Add the chicken pieces and cook in batches for 3-4 minutes or until browned all over. Remove from the wok.

Heat the remaining oil in the same wok then add the garlic, onion, ginger and chili and stir fry for 5 minutes or until softened. Add the lemon grass, coriander root and stem, turmeric, galangal, sugar and ground coriander and cook for 5minutes. Return the chicken to the wok and pour in the stock, lemon juice and 2 cups water to cover the chicken.

Cover the wok with a lid and summer for 20 minutes, skimming the surface periodically to remove any fat and scum that rises to the surface. Remove the breast pieces and simmer for 20 minutes before removing the rest of the chicken pieces.

Cover and refrigerate the chicken until needed. Return the lid to the wok and simmer the broth over low heat for a further 1 hour.

Strain the broth through a fine sieve and allow to cool to room temperature before covering with plastic wrap and refrigerating overnight.

Soak the cellophane noodles in boiling water for 3-4 minutes then drain and rinse.

Remove any fat from the top of the cold broth. remove the flesh from the chicken and shred with a fork. Place the broth and chicken flesh in the wok and place over medium heat.


Bring to a boil, then stir in fish sauce, bean sprouts, coriander leaves and noodles. Season well then ladle into large bowls. Sprinkle with spring onions and crispy fried onion then serve with samba oelek. 

Find Local Asian Markets

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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