INDONESIAN CHICKEN SOUP WITH NOODLES, TURMERIC AND GINGER (SOTO AYAM)
Soto ayam, an Indonesian version of chicken soup, is a clear herbal broth brightened by fresh turmeric and herbs, with skinny rice noodles buried in the bowl. It is served with a boiled egg, fried shallots, celery leaves and herbs, and is hearty enough for a meal.
Provided by Julia Moskin
Categories dinner, soups and stews, main course
Time 1h15m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Place chicken in a medium pot with lemongrass, lime leaves (if using), 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.
Nutrition Facts : @context http, Calories 762, UnsaturatedFat 31 grams, Carbohydrate 37 grams, Fat 47 grams, Fiber 5 grams, Protein 49 grams, SaturatedFat 12 grams, Sodium 789 milligrams, Sugar 8 grams, TransFat 0 grams
INDONESIAN CHICKEN NOODLE SOUP (SOTO AYAM) | MARION'S KITCHEN
This Indonesian chicken noodle soup has so much flavour packed into the broth - and it doesn't take that long to make, I promise! I've added creamy coconut and better-for-you turmeric, an anti-inflammatory and antioxidant that has many health benefits. This soup is so comforting, it's just like a hug in a bowl!
Provided by Bee
Yield 4
Number Of Ingredients 23
Steps:
- Step 1.To make the chicken stock, heat the vegetable oil in large stock pot over high heat. Season the chicken fillets with salt and sear in the pot for 2-3 minutes each side. Add the remaining stock ingredients and 8 cups of water. Bring to a simmer, then reduce the heat to medium and cook for 45 minutes, skimming the surface every so often.
- Step 2.For the spice paste, blend the ingredients in a blender until smooth (add a couple of tablespoons of the chicken stock if the ingredients won't blend properly).
- Step 3.Remove the chicken pieces from the chicken stock and set aside for later. Strain the broth and reserve. When the chicken is cool enough to handle, shred or roughly chop the meat.
- Step 4.To finish the broth, heat 1 tablespoon of vegetable oil in a large pot over medium-high heat. Add the spice paste (keep the rest for another time in the freezer) and cook stirring for about a minute or until fragrant. Stir through the coconut milk and simmer for another 2 minutes. Then stir through the chicken broth and simmer for another 2 minutes. Then add the lime juice and season with salt to taste.
- Step 5.Soak the vermicelli noodles in hot water for 3-4 minutes or until tender. Drain and divide among serving bowls. Top with shredded chicken. Then ladle over the soup. Top with sambal oelek, coriander leaves and a lime wedge.
- Notes: - Sambal oelek is chilli paste available in the Asian section of the supermarket or from an Asian grocer.
SOTO AYAM (INDONESIAN CLEAR CHICKEN SOUP)
This version of the classic Indonesian chicken soup comes from the Hyatt Regency in Yogyakarta, Indonesia. Found in Sunset Magazine, January 2007. In the magazine, they talk about having a no RSVP soup party which is low pressure & high commitment. You provide the soup & your guests provide the bread or drinks or nothing at all - no stress. A great way to get to know your neighbors. Serve all the garnishes on the side so that your guests may create whatever combination they like. Up to 2 days ahead, cook, cover, and chill chicken in seasoned broth.
Provided by Manami
Categories Clear Soup
Time 1h40m
Yield 6-8 serving(s)
Number Of Ingredients 22
Steps:
- In a food processor, combine garlic, sliced shallots, macadamia nuts, galangal, and turmeric.
- Process mixture to a paste, scraping container sides as needed. (Or chop ingredients with a knife, then whirl in a blender to a paste.).
- In a 5- to 6-quart pan over high heat, stir the paste and the oil until mixture barely begins to brown, about 3 minutes.
- Stir in broth, cover, and bring to a boil.
- Meanwhile, trim stem end and any tough leaves off lemon grass and pull off coarse outer layer.
- Crush stalk with the back of a knife, then cut into 3-inch pieces.
- Add to broth.
- Add chicken breasts to broth.
- Cover, bring to a boil, then reduce heat to low and simmer until the breasts are no longer pink in center of thickest part (cut to test), 15 to 20 minutes.
- Lift out chicken and let cool at least 10 minutes.
- Skim fat from broth. (Or if making ahead, cover and chill the broth and the chicken separately. Lift off and discard fat from the chilled broth.).
- In a bowl, pour 5 cups hot water over bean thread noodles.
- Let stand until the noodles are tender to bite, about 5 minutes; drain.
- If desired, snip through noodles with scissors to make shorter strands.
- Season broth with salt and pepper to taste.
- Return to a boil over high heat.
- Tear the chicken into shreds.
- In individual small bowls, mound shredded chicken, bean thread noodles, cabbage, bean sprouts, green onions, tomatoes, cilantro, egg wedges, potato chips, fried shallots, lime wedges, and chili sambal.
- Pour hot broth into a tureen or pitcher.
- Place desired portions of the chicken, noodles, cabbage, bean sprouts, green onions, tomatoes, cilantro, and eggs in wide bowls.
- Ladle or pour hot broth into bowls.
- Sprinkle with potato chips and fried shallots.
- Add juice from lime wedges, chili sambal, and more salt and pepper to taste.
Nutrition Facts : Calories 514, Fat 23.2, SaturatedFat 5.8, Cholesterol 214, Sodium 1408.1, Carbohydrate 35.9, Fiber 3.4, Sugar 6.5, Protein 40.6
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