Soto Ayam 🐓

Indonesian chicken soup with toppingssssss

SPICE PASTE
10 cloves garlic
15 Chinese shallots
½ cup macadamia nuts
2” fresh turmeric
1 tbsp salt (or to taste)
2 tsp coriander powder
1 tsp cumin powder
1 tsp white pepper

SOUP
1 whole chicken, in pieces
¼ cup vegetable oil
2” galangal, crushed
4 kaffir lime lives, crushed
1 stalk lemongrass, crushed
3 cloves
2 quarts chicken broth

TOPPINGS
Rice noodles
Cabbage, finely chopped
Bean sprouts
Boiled egg, cut into wedges 🥚
Fried wax potato slices
Fried shallots
Green onion, finely chopped
Sambal
Lime wedges

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DIRECTIONS

• Blend spice paste ingredients in food processor

• Heat vegetable oil in large pot on medium high heat

• Fry spice paste until fragrant and just starting to turn dark

• Add galangal, lime leaves, lemongrass, and cloves, stirring for about 20 sec.

• Fry chicken pieces in spice paste on all sides to get color

• Add chicken broth and scrape bottom of pan to remove any stuck residue

• Bring to boil, then reduce heat and simmer about 15 min. or until chicken is fully cooked

• Remove chicken and allow to cool; continue simmering broth

• When chicken is partly cooled, shred with forks (removing fat/bone) and lightly salt (if desired)

TO SERVE:

• Fill bowl ⅓ the way with rice noodles

• Add cabbage and bean sprouts (if desired)

• Add shredded chicken

• Ladle broth into bowl until broth touches chicken layer

• Add any remaining toppings and EAT!