Mee Soto Ayam
Here’s an Indonesian-style chicken noodle soup for the soul – perfect for warming you up during cold, rainy days. A popular variant without noodles is named soto ayam
Let's start cooking!
Step 1 - Blend the spice paste
- In a blender, add 10 shallots, garlic, lemongrass stalks , galangal, candlenuts, black peppercorns, ginger, coriander powder, fennel powder, cumin powder and 1 cup water until this spice paste is smooth. Set aside.
Step 2 - Fry dry spices, spice paste and chicken
- Heat cooking oil in a pan.
- On medium heat, stir-fry sliced shallots together with cloves, star anise, cinnamon stick and cardamom pods, until golden.
- Fry spice paste in pan with shallots and dry spices until aromatic, for about 5 minutes.
- Add the chicken, stir well and cook on medium heat for approximately 10 minutes Young chickens are suited to fast cooking methods like frying, broiling, roasting and grilling. Old chickens are less tender but more flavorful and are used with slower cooking methods like stewing and braising.
Step 3 - Cook noodles
- In a pot, boil enough water for cooking noodles. When boiling, cook noodles for 20 to 30 seconds until softened. Remove from water and set aside.
Step 4 - Boil chicken soup and prepare chicken strips
- Add 10 cups chicken stock to the same pan and bring this soup to boil for a further 20 minutes. Season with salt and pepper to taste.
- Remove the chicken from the soup, drain and leave to cool.
- Tear the warm chicken into strips. Set aside.
Plate and serve!
Serve chicken soup with chicken strips, and garnish with 1 Tbsp crisp-fried shallots, spring onion and chopped coriander.