Soto ayam
A yellow chicken broth on turmeric and lemongrass, with noodles, egg and fried shallot.
Ingredients
For 5 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Simmer the chicken in two litres of water for forty minutes, skimming for the first ten.
Slice half the shallots into thin rings, deep-fry them crisp and drain them on paper.
Pound the remaining shallot, garlic, turmeric, ginger and nuts into a bumbu paste.
Fry the paste in oil for five minutes with the bruised lemongrass and lime leaves.
Transfer the paste into the broth, season and simmer twenty minutes.
Lift out the chicken and shred it, soak the noodles and blanch the sprouts and cabbage.
Divide the noodles, chicken, vegetables and half an egg between bowls, ladle over the broth and top with fried shallot.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.