1

To begin making the Soto Ayam Recipe/Indonesian Chicken Noodle Meal bowl, keep the elements ready.  Lemon wedges

2

Boil the Eggs and once boiled, peel and cut into 4 wedges. 

3

Dip the bean sprouts in a bowl of hot water for about 2 minutes and drain the water. Keep the bean sprouts aside. 

To boil the rice noodles 

1

Heat a saucepan with water, and bring it to a boil, add the noodles and boil for about 2-3 minutes. 

2

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. 

3

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. 

4

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. 

5

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. 

6

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. 

To assemble the Soto Ayam

1

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. 

2

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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