Monday, April 25, 2011

Soto Ayam (Indonesian style fragrant chicken soup)

I make this soup many times for SOUPY FRIDAY at my boys's school, Soupy Friday is a fund raising program where parents can come and enjoy a  $1.00/bowl of soup with their kids.
At first I was reluctant to make it, but one day I did it and almost everybody love it!! even the picky eater kids love its taste. 

Soto means soup in Indonesian while ayam means chicken. There are so many version of this particular soto ayam, but in general it's almost similar, some regions use different garnish compared to another regions.

I however adjusted some garnishes to be well excepted by my family and friends here. But still maintain its taste to the original by using as much as possible fresh spices and herbs. It is pretty hard to get some fresh galangal, turmeric roots etc. But I am so grateful to live in a city where I can get almost everything. 


2lbs bone in chicken
20 cups of water
1/2 inch fresh galangal, whacked (2 slices if using dried one)
1 stalk lemon grass, cut into 3 pieces, bruised.
5 pcs kefir lime leaf
2 pcs Indian bay leaf (daun salam)
4 tbsp Vegetable oil for sautéing.
1 tbsp salt (or to taste)
1/2 tsp sugar

Grind into a paste :

10 pcs whole candle nut
5 cloves of garlic
4 cloves of shallots (or 1 big size of onion)
1/2 inch fresh ginger (peeled)
2 inches fresh turmeric root (1 tsp if using powder turmeric)
1 tsp coriander seeds or powder 

Complement and garnish :
Fried small cubed potatoes or kettle cooked potato chips.
Hard boiled egg (cut into half or quarters)
Pickled cucumbers and carrots (acar timun)
Fresh lime wedges
Fried shallot flakes
Diced fresh tomatoes
Thinly slices blanched cabbage (or fresh bean sprout)
You can substituted some garnishes with some cooked/steamed tofu, 
tempeh or any vegetables you like.
chili sauce such as sambal oelek or sriracha

1. In a large pot, boil some water, add chicken, galangal, lemon grass, kefir lime leaves and Indian bay leaves. Let it cook slowly.
2. In the mean time, sauté the seasoning paste with some cooking oil until fragrant.
3. Add the sautéed spice into the soup, and cook until the chicken is tender.
4. Take the chicken out of the broth, discharge the bone and the skin, and shred the meat by hands. Set aside to be added when serving.
5. Add salt and sugar, you may add or reduce as your desire.
6. Discharge the galangal, lemon grass, and other leafy spices before serving.
7. If you want to give yellow color to the eggs, put the peeled hardboiled egg into the broth for 5 minutes or so, then take it out, halved it, ready to serve.

In a serving bowl, put shredded cabbage, fried potato cubes, and shredded chicken. Ladle the broth, add hardboiled egg, then garnish with fried shallot flakes and lime wedges. Serve with hot chili sauce if desired. If using potato chips then add the chips at last.


Natascha said...

LOVE this soup!! The kids want to have it all the time!!

Mommalina said...

Thanks Natascha ^__^

Kim C. said...

Always the yummiest. So sorry I missed a bowl today! :) Kim Powered by Blogger.

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