Soto Ayam

Soto Ayam is a fragrant Indonesian chicken soup, brimming with lemongrass, galangal, and kaffir lime leaves. Enjoy this comforting dish on a cozy weeknight or serve it at a gathering for a taste of Southeast Asia.

• 1 whole chicken
• 1 liter water
• 2 tablespoons vegetable oil
• 2 stalks lemongrass
• 4 slices galangal
• 5 leaves kaffir lime leaves
• 2 tablespoons soy sauce
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 boiled eggs
• 100 grams bean sprouts
• 2 cups rice noodles
• 2 tablespoons fried shallots

Method

1. 1

   In a large pot, bring water to a boil and add the chicken pieces. Cook until the chicken is fully cooked, then remove and let it cool. Reserve the broth.

2. 2

   Once the chicken is cool, shred the meat into bite-sized pieces, discarding the skin and bones.

3. 3

   In a separate pan, heat vegetable oil over medium heat. Sauté lemongrass, galangal, and kaffir lime leaves until fragrant.

4. 4

   Add shredded chicken to the sautéed spices, followed by the reserved chicken broth, soy sauce, salt, and pepper. Simmer for about 15 minutes.

5. 5

   Prepare bowls with cooked rice noodles, bean sprouts, and top with shredded chicken soup.

6. 6

   Garnish with boiled eggs, fried shallots, and additional herbs if desired.

7. 7

   Serve hot, and enjoy your comforting bowl of Soto Ayam!