Soto Ayam Indonesian Clear Chicken Soup Recipes

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INDONESIAN CHICKEN SOUP WITH NOODLES, TURMERIC AND GINGER (SOTO AYAM)



Indonesian Chicken Soup With Noodles, Turmeric and Ginger (Soto Ayam) image

Soto ayam, an Indonesian version of chicken soup, is a clear herbal broth brightened by fresh turmeric and herbs, with skinny rice noodles buried in the bowl. It is served with a boiled egg, fried shallots, celery leaves and herbs, and is hearty enough for a meal.

Provided by Julia Moskin

Categories     dinner, soups and stews, main course

Time 1h15m

Yield 4 servings

Number Of Ingredients 19

1 free-range chicken, about 3 pounds, quartered
2 stalks fresh lemongrass, bruised with the handle of a heavy knife and tied in a knot
6 makrut lime leaves, fresh or frozen (optional)
1 teaspoon kosher salt, plus more to taste
1 teaspoon black peppercorns
1 1/2 tablespoons coriander seeds
2 teaspoons cumin seeds
5 shallots, peeled and halved
3 garlic cloves, peeled
2 teaspoons finely minced fresh turmeric, or 1 1/2 teaspoons ground turmeric
2 tablespoons finely minced ginger
3 tablespoons peanut oil
4 ounces glass noodles or thin dried rice noodles, called vermicelli, bihun or bun
1 tablespoon fresh lime juice
2 tablespoons chopped celery leaves, mint, Thai basil or cilantro leaves
2 shallots, thinly sliced and fried in vegetable oil until brown (optional)
Quartered limes
Chili paste (such as sambal), for serving
Cooked white rice (optional)

Steps:

  • Place chicken in a medium pot with lemongrass, lime leaves (if using), salt and 2 quarts water. Bring to a boil over high heat. Skim off any foam and reduce heat to a simmer. Cover and simmer until chicken is tender, about 45 minutes, skimming as needed to make a clear broth. Remove chicken pieces from broth and set aside. Remove and discard lemon grass and lime leaves; reserve stock in pot. When chicken is cool enough to handle, discard skin and bones and shred meat into bite-size pieces.
  • Meanwhile, combine peppercorns, coriander seeds and cumin seeds in a small food processor. Pulse until ground. Add halved shallots, garlic, turmeric and ginger and pulse to a thick paste. (Add a little water if needed.)
  • Heat peanut oil in a medium saucepan over high heat. When very hot, add spice paste and cook, stirring until paste is cooked and beginning to separate from the oil, about 5 minutes.
  • Add cooked spice paste and chicken meat to stock. Bring to a simmer and cook 10 minutes.
  • Cook noodles according to package directions.
  • Turn off heat under soup and stir in lime juice. Taste for salt.
  • To serve, divide noodles in large soup bowls. Ladle chicken pieces and soup on top and sprinkle with celery leaves or herbs, and fried shallots, if using. Pass lime and sambal at the table.
  • Eat from soup bowl, or serve a scoop of rice on a side plate, sprinkled with more shallots, and put a mouthful of noodles and chicken on rice. Combine on a spoon, dab with sambal, and eat.

Nutrition Facts : @context http, Calories 762, UnsaturatedFat 31 grams, Carbohydrate 37 grams, Fat 47 grams, Fiber 5 grams, Protein 49 grams, SaturatedFat 12 grams, Sodium 789 milligrams, Sugar 8 grams, TransFat 0 grams

SOTO AYAM (INDONESIAN CLEAR CHICKEN SOUP)



Soto Ayam (Indonesian Clear Chicken Soup) image

This version of the classic Indonesian chicken soup comes from the Hyatt Regency in Yogyakarta, Indonesia. Found in Sunset Magazine, January 2007. In the magazine, they talk about having a no RSVP soup party which is low pressure & high commitment. You provide the soup & your guests provide the bread or drinks or nothing at all - no stress. A great way to get to know your neighbors. Serve all the garnishes on the side so that your guests may create whatever combination they like. Up to 2 days ahead, cook, cover, and chill chicken in seasoned broth.

Provided by Manami

Categories     Clear Soup

Time 1h40m

Yield 6-8 serving(s)

Number Of Ingredients 22

1/3 cup peeled garlic clove
1 cup sliced shallot
1/4 cup salted roasted macadamia nuts or 1/4 cup blanched almond
6 slices fresh galangal or 6 slices fresh ginger, thinly sliced
1 teaspoon ground turmeric
1 tablespoon salad oil
2 1/2 quarts fat-skimmed chicken broth
1 stalk fresh lemongrass (12-15-inches) or 3 slices lemon peel, yellow part only (1/2 x 4-inch)
1 1/2 lbs chicken breasts
4 -6 ounces dried bean thread noodles (saifun, garnish)
salt, to taste
fresh ground black pepper, to taste
3 cups finely shredded cabbage (garnish)
3 cups bean sprouts, rinsed and drained (garnish)
1 cup thinly sliced green onion (both parts, garnish)
1 cup diced roma tomato (garnish)
1 cup chopped fresh cilantro (garnish)
4 large hard-cooked eggs, shelled and cut into wedges (garnish)
2 cups potato chips, garnish (optional or 2 cups shrimp chips, garnish (optional)
1/2 cup fried shallot (garnish)
lime wedge (garnish)
chili sambal oelek chili paste (Asian red chili paste, garnish) or minced fresh hot chili pepper (garnish)

Steps:

  • In a food processor, combine garlic, sliced shallots, macadamia nuts, galangal, and turmeric.
  • Process mixture to a paste, scraping container sides as needed. (Or chop ingredients with a knife, then whirl in a blender to a paste.).
  • In a 5- to 6-quart pan over high heat, stir the paste and the oil until mixture barely begins to brown, about 3 minutes.
  • Stir in broth, cover, and bring to a boil.
  • Meanwhile, trim stem end and any tough leaves off lemon grass and pull off coarse outer layer.
  • Crush stalk with the back of a knife, then cut into 3-inch pieces.
  • Add to broth.
  • Add chicken breasts to broth.
  • Cover, bring to a boil, then reduce heat to low and simmer until the breasts are no longer pink in center of thickest part (cut to test), 15 to 20 minutes.
  • Lift out chicken and let cool at least 10 minutes.
  • Skim fat from broth. (Or if making ahead, cover and chill the broth and the chicken separately. Lift off and discard fat from the chilled broth.).
  • In a bowl, pour 5 cups hot water over bean thread noodles.
  • Let stand until the noodles are tender to bite, about 5 minutes; drain.
  • If desired, snip through noodles with scissors to make shorter strands.
  • Season broth with salt and pepper to taste.
  • Return to a boil over high heat.
  • Tear the chicken into shreds.
  • In individual small bowls, mound shredded chicken, bean thread noodles, cabbage, bean sprouts, green onions, tomatoes, cilantro, egg wedges, potato chips, fried shallots, lime wedges, and chili sambal.
  • Pour hot broth into a tureen or pitcher.
  • Place desired portions of the chicken, noodles, cabbage, bean sprouts, green onions, tomatoes, cilantro, and eggs in wide bowls.
  • Ladle or pour hot broth into bowls.
  • Sprinkle with potato chips and fried shallots.
  • Add juice from lime wedges, chili sambal, and more salt and pepper to taste.

Nutrition Facts : Calories 514, Fat 23.2, SaturatedFat 5.8, Cholesterol 214, Sodium 1408.1, Carbohydrate 35.9, Fiber 3.4, Sugar 6.5, Protein 40.6

VEGETARIAN SOTO AYAM



Vegetarian Soto Ayam image

This turmeric-tinged soup is a meatless version of Indonesian soto ayam, a peppery chicken soup.

Provided by Patricia Tanumihardja

Time 35m

Yield 4 servings

Number Of Ingredients 25

1 Tbsp. vegetable oil
1 Tbsp. minced garlic
1 tsp. grated fresh ginger
1 Tbsp. minced shallot
1 tsp. ground turmeric
4½ cups (1.25 liters) low-sodium vegetable stock
1 plump stalk lemongrass, trimmed and smashed
2 makrut lime leaves (optional)
1½ tsp. fine sea salt
½ tsp. granulated sugar
¼ tsp. freshly ground black pepper, or to taste
1 large yellow potato, peeled and cut into 1-in (2.5-cm) cubes
2 oz. (50 g) cellophane noodles
2 large hard-boiled eggs, halved lengthwise
1 cup (100 g) bean sprouts or shredded cabbage, blanched
1 green onion (scallion), white and green parts, chopped
2 Tbsp. fried shallots (store-bought or homemade)
¼ cup (5 g) chopped celery leaves or flat-leaf parsley
½ cup (75 g) plain potato chips, crushed
1 large lime cut into wedges
Chile paste, such as sambal oelek
Sweet Soy Sauce (see below)
2 Tbsp. soy sauce
1 Tbsp. water
2 Tbsp. coconut palm sugar or 1 to 1½ Tbsp. dark brown sugar

Steps:

  • Heat the oil in a large saucepan over medium-high heat until shimmering hot. Fry the garlic, ginger, and shallots until aromatic, 30 seconds to 1 minute. Stir in the turmeric and cook for another 30 seconds.
  • Pour in the stock and drop in the lemongrass and lime leaves, if using. Season with the salt, sugar and pepper. Add the potatoes and simmer until tender, 15 to 20 minutes. Taste and adjust seasonings as needed. Remove the lemongrass and lime leaves.
  • While the soup is simmering, soak the cellophane noodles in boiling water for 10 to 15 minutes or until soft. Drain and set aside.
  • To serve, divide the noodles, egg halves, and bean sprouts among 4 bowls. Pour ½ to ¾ cup soup into each bowl and garnish with green onions, fried shallots, celery leaves, and potato chips.
  • Serve immediately with steamed jasmine rice and lime wedges, with the chile paste and Sweet Soy Sauce in small dishes alongside.

INDONESIAN CHICKEN NOODLE SOUP (SOTO AYAM)



Indonesian Chicken Noodle Soup (Soto Ayam) image

An extremely comforting soup, but also elegant enough for a dinner party. It is actually more of a stew than a soup, so serve it with both fork and spoon. This soup/stew is full of flavours and textures. The recipe is adapted from Wendy Hutton's beautiful book 'Green Mangoes and Lemon Grass'.

Provided by tigerduck

Categories     Chicken

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 22

1 1/4 lbs chicken pieces, with the bone still in (preferably thigh)
4 cups water (1 litre)
1 teaspoon salt
2 -3 tablespoons oil (for frying)
1/2-1 teaspoon chicken stock powder (optional)
1 cup coconut milk (250ml)
2 kaffir lime leaves, edges torn
2 small waxy potatoes, boiled, peeled and sliced
2 hard-boiled eggs, peeled and quartered, seasoned with salt and pepper if desired
1 1/2 cups bean sprouts (120g)
7 ounces fine dried rice vermicelli, soaked in hot water to soften (200g)
2 shallots or 2 onions
2 -4 tablespoons chopped cilantro
1 teaspoon black peppercorns
1 teaspoon coriander seed, lightly toasted
4 candlenuts, chopped or 4 macadamia nuts
2 ounces shallots, roughly chopped (60g)
2 garlic cloves, minced
1 slice ginger, minced
1/2 inch fresh turmeric, minced or 1/4 teaspoon turmeric powder
1 lime, quartered (optional)
sambal oelek (optional)

Steps:

  • Put the chicken, water, and salt in a saucepan. Bring to the boil, cover, lower heat, and simmer gently until the chicken is soft. When the chicken is cool enough to handle, discard the skin and remove the flesh from the bones, shredding it finely by hand. Put back into chicken stock.
  • Prepare seasoning paste by processing all ingredients listed below seasoning paste. Add a little of the oil if needed to keep the mixture turning.
  • Heat the oil in a saucepan with a heavy base, then add the seasoning paste and stir-fry over low-medium heat until fragrant, about 4 minutes. Add the reserved chicken stock with the chicken pieces and bring to the boil. Add the coconut milk and kaffir lime leaves, then bring gently to the boil, stirring. Taste and add a little chicken stock powder if desired. Simmer with the pan uncovered for 5 minutes.
  • In between, slice the 2 shallots very thinly and evenly. Heat enough vegetable oil to cover the shallots. When it is just warm, not hot, add the sliced shallots and cook over low heat, stirring frequently, until they are golden brown and crisp. It is important to keep the temperature low otherwise the shallots will brown before they are cooked. The process may take around 8 minutes. Lift out and dry on paper towel. The flavoured oil can be kept for frying or used as a seasoning oil.
  • To serve, divide the noodles between four large bowls and pour the chicken stock over. Divide the sliced potatoes, egg quarters, bean sprouts, chopped coriander and crispy shallots.
  • Serve with a lime wedge and put a small dish of sambal oelek onto the table, so that your guests can spice up the dish if desired.

Nutrition Facts : Calories 827.3, Fat 35, SaturatedFat 17, Cholesterol 157.9, Sodium 807.8, Carbohydrate 103, Fiber 3.8, Sugar 40.7, Protein 25.4

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