Mee Soto Ayam

Based on 6 ratings

10

min

Preparation

40

min

Cook

Med

Difficulty

5

Steps

24

Ingredients

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!

Black peppercorn and fennel powder added to blender

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.
Chicken pieces added to spice paste

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.
Cook tanghoon in boiling water

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.
Chicken stock added to pan

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.
In Indonesia, traditional Indonesian soups are known by soto, whereas the foreign and Western influenced soups are known by sop.

Plate and serve!

Mee Soto served with egg, chili padi and coriander in a bowl

Serve chicken soup with chicken strips, and garnish with 1 Tbsp crisp-fried shallots, spring onion and chopped coriander.

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