Soto Ayam Indonesian Chicken Soup With Noodles

Category: Dinner

Prep time : Cook time : Total time : 1 hr 15 min

Makes: 4 Servings
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For the Soup:

1 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 tsp kosher salt, to taste

1 tsp black peppercorns

1 1/2 Tbsp coriander seeds

2 tsp cumin seeds

5 shallots, peeled and halved

3 garlic cloves, peeled

2 tsp finely minced fresh turmeric, or 1 1/2 tsp ground turmeric

2 Tbsp finely minced ginger

3 Tbsp peanut oil

4 ounces glass noodles or thin dried rice noodles (vermicelli, bihun, or bun)

1 Tbsp fresh lime juice

2 Tbsp chopped celery leaves, mint, Thai basil or cilantro leaves

Optional for Serving:

Soft-boiled egg, halved

2 shallots, thinly sliced and fried in vegetable oil until brown

Quartered limes

Chili paste (such as Sambal)

Cooked white rice

Place chicken in a medium pot with lemongrass, lime leaves, 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.

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Submitted by Jessica on 2022-11-18