Chicken Soto Soup. Enjoy Our Restaurant Quality Chicken Dinner Recipes While Staying At Home. Soto Ayam, an Indonesian chicken noodle soup. This is an easy, healthy, homemade soup that can be made from scratch.

Soto ayam is a chicken soup dish originated from Indonesia and is popular in Malaysia and Singapore. However, you have to take a paradigm shift to appreciate it. Unlike a creamy soup, it's a clear soup with loads of ingredients and condiments. You can cook Chicken Soto Soup using 29 ingredients and 11 steps. Here is how you achieve that.

Ingredients of Chicken Soto Soup

You need 1 kg of chicken.
It's 2 of bay leaves.
You need 4 of kaffir lime leaves.
You need 2 of lemongrass.
It's 2 cm of galangal.
Prepare 1 of lt water.
Prepare 1 tsp of salt.
It's 1 tsp of sugar.
Prepare 1/2 tsp of peper.
You need 3 of spring onions.
It's 2 of Celery stalks.
You need leaves of Celery.
It's of Rice noodles.
You need 2 of potatoes.
Prepare 3 of boiled eggs.
You need 2 tbsp of cooking oil.
Prepare of Grounded spices:.
You need 1/2 of red onion.
It's 5 of garlic cloves.
Prepare 3 cm of turmeric.
You need 2 cm of ginger.
It's 4 of candle nuts.
You need 1 tbsp of coriander seeds.
Prepare of Chili sauce :.
It's 10 of birdeye chilies.
Prepare 5 of garlic cloves.
Prepare 3 of candle nuts.
It's 1/2 of tap salt.
Prepare of Water to boil.

Turmeric is the ingredient that makes yellow, coupled with spices like cumin, fennel, star anise. When everything is ready we prepare a bowl to serve it, put rice noodle, shredded chicken, and potato chips, pour the hot soup on top of them, add boiled egg, sprinkle chopped celery leaves, and put chili sauce on the side if you like it spicy. This soup/stew is full of flavours and textures. The recipe is adapted from Wendy Hutton's beautiful An extremely comforting soup, but also elegant enough for a dinner party.

Chicken Soto Soup step by step

Blend the spices that need to be ground in a blender until smooth..
Preheat a pot with cooking oil, pour the grounded spices and stir until cooked. Add lemongrass, bay leaves, kaffir lime leaves, galangal, salt, sugar, and pepper. Stir them well..
After around 3 mins, add the water and chicken into a pot, stir it until the water blends with the spices, add celery stalks, cover the pot and let the chicken cooked really well..
Meanwhile we prepare for the other stuff, cut the potatoes into 4 and slice thinly like chips and fry them until crispy, put aside..
Peel boiled eggs and cut into half. Put aside..
Boil some water and cook the rice noodle for 3 mins until it soften, drain the water with the strainer, put aside..
Chop celery leaves, put aside..
If you like spicy we will make the chili sauce for it, boil the chilies, fry garlic and candle nuts with a little bit of oil for 3 mins (don't let them burn) Mash the garlic and candle nuts while hot, add boiled chilies, mash them well, add salt and taste it..
After the chicken cooked properly, take them out of the soup and shred them, put aside..
When everything is ready we prepare a bowl to serve it, put rice noodle, shredded chicken, and potato chips, pour the hot soup on top of them, add boiled egg, sprinkle chopped celery leaves, and put chili sauce on the side if you like it spicy..
You can add rice on the side too. Happy cooking.

It is actually more of a stew. Transfer the chicken soup to a serving dish and place in the centre of the table. Ladle … Add chicken breasts to broth. Skim fat from broth. (Or if making ahead, cover and chill the broth and the chicken separately. Then add the lime juice and season with salt to taste.