Steps to Make Perfect Instant Indonesian “Soto Ayam” (Yellow Chicken Soup)

Hey everyone, it is Brad, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, instant indonesian “soto ayam” (yellow chicken soup). One of my favorites. This time, I will make it a bit unique. This will be really delicious.

Instant Indonesian “Soto Ayam” (Yellow Chicken Soup) is one of the most well liked of recent trending meals in the world. It is enjoyed by millions every day. It’s simple, it’s fast, it tastes delicious. They’re fine and they look fantastic. Instant Indonesian “Soto Ayam” (Yellow Chicken Soup) is something which I’ve loved my entire life.

To begin with this recipe, we must prepare a few ingredients. You can have instant indonesian “soto ayam” (yellow chicken soup) using 30 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Instant Indonesian “Soto Ayam” (Yellow Chicken Soup):

1. Get 2 litters chicken broth (you can substitute with chicken powder and water)
2. Take 2 stalks lemon grass the white part
3. Prepare 3 tiny slices galangal
4. Prepare 4 lemon kafir leaves
5. Take 2-3 bay leaves
6. Take For the spices:
7. Get 1 tsp turmeric
8. Prepare 2 tsp coriander powder
9. Take 1 tsp black pepper (any peppers white or black)
10. Make ready 1 tsp ginger powder (you can used the fresh ginger)
11. Make ready 1 tsp sugar
12. Prepare 5-7 cloves garlic
13. Prepare 1/2 onion chopped (you can used shallots)
14. Get Oil
15. Take to taste Salt
16. Prepare For topping:
17. Take Cooked rice or cooked noodle (vermicelli noodle)
18. Make ready Shredded cabbage
19. Get Tiny sliced green onion
20. Make ready leaves Chopped celery or Chinese celery
21. Take Fried shallots
22. Get Roasted plain peanut (optional)
23. Get Lime wedges
24. Get Hard boiled eggs
25. Take Sweet soy sauce (optional)
26. Get For chilli sauce:
27. Get Chilies
28. Take 1 pinch chicken powder
29. Take Salt
30. Take Lemon juice

Steps to make Instant Indonesian “Soto Ayam” (Yellow Chicken Soup):

1. Boil the broth a big pan along with the lemon grass, lemon kafir leaves, bay leaves, and galanga. When it’s boiling and turn down the heat to the simmer.
2. Meanwhile grind all the spices accept oil into pasta. I use a blender to blend all the spices.
3. Now heat up the oil in a pan add the spices pasta and stir well until aromat and cooked through. Then transfer into the broth, season with salt. Cover let it cook and simmer for about 20 minutes. Adjust the taste before turn off the heat. Usually I leave it in simmer until ready to serve.
4. While waiting for the broth, let’s make the chilli sauce. In a small pan add chilies and water. Bring it to boil for 5-10 minutes then take it off and drained it. Using a blender put the chilies in it add 2-3 tbsp broth, salt, pinch of chicken powder, and blend it. Scraped the chilli pasta out from the blender and transfer to the bowl. Add lemon juice and stir well, don’t forget to adjust the taste,and set asides.
5. To assembly: Using a bowl (medium-big soup bowl) add a bit of rice and noodle or you can choose either one, than tops with shredded cabbage, shredded chicken, and ladle the hot broth into the bowl. Then sprinkle sliced green onion, chopped or sliced celery, fried shallots, roasted peanut, half hard boiled eggs, spoon of chilli sauce, and squeezed lemon juice.
6. And it’s done! Now you have a delicious satisfying meal that you can enjoy in any time and any season. Enjoy!
7. HappyCooking!

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