Soto Ayam (Classic Indonesian Chicken Soup)

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

• 500 gr Ayam-rebus lalu suwir2 (simpan kaldu 1 ltr)

• 1 Sereh & 2 cm Lengkuas-geprek, 2 st Kaldu bubuk

• 2 Daun salam, 4 Daun jeruk, 2 cm Jahe-geprek

• 1 st Gula, Garam secukupnya

Haluskan:

• 1½ cm Kunyit, 3 Bawang merah, 5 Bawang putih

• 2 Kapulaga, 5 Kemiri, 1 st Ketumbar, 1 st Lada

Untuk sambal:

• 8 Rawit, 25 ml Kaldu, Garam

Pelengkap:

• 1 Tomat+2 Daun bawang+2 Seledri-iris2 terpisah

• 5 Kentang-iris tipis lalu goreng jadi keripik

• 100 gr Soun & 50 gr Toge-seduh air panas terpisah

• 5 Telur-rebus & iris 2 atau Sate telur puyuh manis

• Perkedel kentang atau Tempe goreng tepung

• Bawang goreng, Jeruk nipis-potong

Cara membuat

• Kuah: Tumis bumbu halus. Masukkan bumbu halus, sereh, lengkuas, jahe, daun jeruk, salam & kaldu bubuk ke kaldu rebusan ayam, didihkan. Beri garam. Buang daun2 & bumbu2

• Sambal : Rebus rawit, haluskan, tambah garam dan tuangi air kaldu panas.

• Tiriskan soun & toge. Atur telur, toge, tomat, soun & ayam di mangkuk. Siram dengan kuah, beri daun bawang, bawang goreng, seledri. Kucuri air nipis. Sajikan dengan nasi hangat atau Lontong, sambal, keripik kentang, telur rebus atau Sate Telur Puyuh Manis & Perkedel Kentang atau Tempe Goreng Tepung (klik pd link2nya utk melihat resep2).

Ingredients

• 500 gr Chicken-boiled & then shred (save 1 lt broth)

• 2 cm Galangal-crushed, 4 Kaffir lime leaves

• 1 Lemongrass & 2 cm Ginger-bruised, Salt

• 2 Bay leaves, 1 tsp Sugar, 2 tsp Broth powder

Grind into a paste:

• 2 Cardamom pods, 1½ cm Turmeric, 1 tsp Pepper

• 3 Shallots, 5 Garlic cloves, 5 Candlenuts

• 1 tsp Coriander

Chili paste:

• 8 Bird’s eye chilies, 25 ml Broth, Salt

Complement:

• 1 Tomato+2 Scallions+2 Celery leaves-sliced separately

• 5 Potatoes-thinly sliced & fried into chips

• 100 gr Mungbean thread-soaked in hot water & drain

• 50 gr Beansprouts-soaked in hot water & drain

• 5 Eggs-boiled & halved or Sweet quail eggs satay

• Potato Frikadeller or Flour Coating Fried Tempeh

• Fried onions/shallots, Lime wedges

Directions

• Soup: Sauté spices paste. Put sautéed spices, lemongrass, galangal, ginger, bay leaves, lime leaves & broth powder into the broth. Bring it to a simmer. Stir in salt. Discard spices & herbs

• Chili paste: Boil chilies for awhile & then grind it. Stir in salt & hot chicken broth.

• Drain beansprouts & mung bean thread. Put egg, bean sprouts, sliced tomato, mung bean thread & shredded chicken in serving bowls. Pour in the soup & lime juice; sprinkle with fried onion, green onions & celery leaves. Serve with steamed rice or Rolled & Compressed Rice Cake, chili paste, potato chips, boiled eggs or Sweet Quail Eggs Satay and Potato & Meat Frikadeller or Flour Coating Fried Tempeh (click on the links for the recipes).

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