Today is my birthday, yay! So I'm treating you to an soto ayam recipe. This Indonesian chicken soup might be the classic among classics of this particular cuisine. For me it packs a whole lot of nostalgia too.
We used to eat this regularly at home. As power food on a cold winters day. Mostly just because or when there was something to celebrate. I can remember lots of birthday parties and celebrations where there would be a huge pot as a table centerpiece. The whole house was filled with the fragrance of spices and family buzz. I would find a nook between people on the couch cradling my soup like precious cargo.
Every now and then I serve this when we have friends over too. It's just so homely together while everyone just sits down after assembling their bowl.
Preparing soto yam takes place in multiple steps en can take up quite a bit of time. Don't be encouraged, it'll be worth it. I usually start in the morning of a day before serving preparing the broth. De filling and toppings should be prepared just before serving so it's as fresh as possible. Side note: this recipe is with glass noodles but you can also use steamed rice or lontong instead.
Soto ayam recipe
Ingredients for a large pot
- 1 whole chicken, quartered
- optional: 1-2 chicken breasts for extra meat
- 2-3 stalks of lemongrass, bruised
- 6 kaffir lime leaves
- 1-2 tbs ground coriander seeds
- 2 ts ground cumin
- 4-5 shallots, chopped
- 2-3 garlic cloves
- 1-2 tl turmeric (fresh chopped or powdered)
- fresh ginger 2-3 cm, chopped
Filling & toppings
- Finely chopped cabbage and leek, blanched
- Beansprouts, blanched
- Boiled potatoes, diced/wegdes
- Boiled egg
- Celery leaves
- Fried onion, Asian grocer
- Red chilli, thinly sliced
- Lime wedges
First things first. The broth. In a large pot, place all of the chicken kaffir lime and lemongrass before covering with cold water. When boiling turn down the heat and continue till the chicken is cooked. Let the meat come off the bones put the bones back in the pot. Remove kaffir lime leaves and lemon grass stalks. Set meat aside until cooled off and shred finely.
Grind the rest of the broth ingredients to a thick past using a blender or mortar and pestle. Add water or lemon/lime juice for extra moisture if needed. In a wok heat a tablespoon (sun flower) oil and stir fry until fragrant and separating. Add this to the broth, give it a stir and taste. Add salt to taste. You can now start serving (remove the bones), leave it for later or the next day. In case serving later, gently bring the soup to boil and remove the bones.
Assemble a bit of glassnoodles, cabbage, leek, beansprouts and chicken in a bowl. Add some potatoes and an egg and garnish with celery leaves, fried onions and chili. Finally, pour in the soup.
A season of nostalgia
In my season of nostalgia you’ll find stuff I loved to have growing up. Things that might spark memories of someone/something or has potential to become part of my nostalgia. Find out more here in my post about why I’m having a season of nostalgia. Find an overview of related posts in the tag 'My season of nostalgia'.
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