Soto Ayam Recipe - Indonesian Chicken Noodle Meal bowl
Soto Ayam Recipe is a complete Indonesian style meal in itself packed with nutrients, flavours and textures that you will simply love. It has all you need in a bowl, noodles, chicken, soup, fresh sprouts and leaves, and a boiled egg to top it off.
Soto Ayam Recipe is an Indonesian bowl with various elements that includes a flavoursome coconut milk broth that is packed with fresh and earthy flavours from the lemon grass, kaffir lime leaves, ginger and garlic and whole spices like black pepper, and cumin seeds.
The rice noodles is the element of carbohydrate in the meal. Whereas the eggs and chicken provide the required proteins from the meal.
The other toppings like coriander leaves, bean sprouts and lemon wedges bring about freshness to the whole meal.
Serve this Soto Ayam Recipe as a meal in itself. Serve a dessert of Mango Mini Tart with Custard Recipe after this meal.
Try our other Chicken Recipes:
For the spice paste
- 2 Onions , cut into cubes
- 8 cloves Garlic
- 1 inch Ginger
- 1 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Cumin seeds (Jeera)
- 1 teaspoon Coriander (Dhania) Seeds
- 1 teaspoon Whole Black Peppercorns
- 1 Stalks Lemongrass For the coconut milk broth
- 1 cup Coconut milk
- 2 cups Water
- 2 teaspoons Garlic , fried
- 2 Stalks Lemongrass
- 5 Kaffir lime leaves
- 1/4 cup Spring Onion Greens
- 1/4 cup Celery
- Salt , to taste
- 200 grams Chicken breasts
- 1 tablespoon Lemon juice Other Ingredients
- 1/2 cup Bean Sprouts
- 1/2 cup Rice noodles
- 2 Boiled egg
- 1/2 cup Coriander (Dhania) Leaves
- Lemon wedges , to serve
How to make Soto Ayam Recipe - Indonesian Chicken Noodle Meal bowl
To begin making the Soto Ayam Recipe/Indonesian Chicken Noodle Meal bowl, keep the elements ready. Lemon wedges
Boil the Eggs and once boiled, peel and cut into 4 wedges.
Dip the bean sprouts in a bowl of hot water for about 2 minutes and drain the water. Keep the bean sprouts aside.
Heat a saucepan with water, and bring it to a boil, add the noodles and boil for about 2-3 minutes.
Turn off the flame, drain the water and transfer the noodles into a strainer, hold the strainer under running water to stop the cooking process. The noodles should be cooked but not too soft at the same time.
To make the spice paste; in a mixer jar, combine the onions, garlic, ginger, turmeric powder, cumin seeds, coriander seeds, black peppercorns, lemongrass and grind to a fine paste using some water.
To make the coconut milk broth; in a soup pot, add the freshly ground spice paste and saute for a good six to eight minutes.
Now add the coconut milk, water, fried garlic, salt to taste, lemongrass, kaffir lime leaves, spring onions, celery leaves, chicken breast, lemon juice and bring to a boil.
Continue to cook until the chicken breast is well boiled. Turn off the flame, remove the chicken breast and shred it lengthwise, about 1 inch in size.
In a bowl, place the boiled noodles, pour the coconut milk broth, place some bean sprouts on the side, shredded chicken, boiled egg wedges, coriander leaves, and lemon wedges and serve hot.
Serve this Soto Ayam Recipe/Indonesian Chicken Noodle as a meal in itself. Serve a dessert of Mango Mini Tart with Custard Recipe after this meal for a special weeknight dinner.
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