Soto Ayam

Method6 steps · about 50 min

1. 1

   Step 1: Cover the half-package rice noodles (½ package) with warm soaking water and soak until softened, following the noodle product guidance. Drain and set aside for blanching in step 5.

   Uses ½ package rice noodles · Warm water, enough to cover the rice noodles for soaking

2. 2

   Step 2: Blend all the coriander seeds (1 tsp), cumin seeds (1 tsp), peeled shallots (4), garlic (3 cloves), turmeric, galangal (1 piece), ginger (1 piece) and tablespoon lime juice (1 tbsp) into a spice paste. Use either the peeled 2-inch turmeric root (1 piece) or its tablespoon powder alternative. Add only enough separate blending water to help the processor turn if needed.

   Uses 1 tsp coriander seeds · 1 tsp cumin seeds · 4 medium shallots, peeled · 3 cloves garlic, peeled · 1 piece turmeric root, 2 inches long, peeled · 1 piece galangal, peeled and sliced · 1 piece ginger, peeled and sliced · 1 tbsp fresh lime juice for the spice paste

3. 3

   Step 3: Heat all 2 tablespoons cooking oil in a pot over medium-high heat. Add all the spice paste from step 2 and stir until fragrant.

   Uses 2 tbsp cooking oil · All blended spice paste

4. 4

   Step 4: Add all the chicken broth (400 g), coconut milk (385 g), lemongrass (1 stalk) strips and cup of soup water (1 cup) to the fried paste from step 3. Bring to a boil. Add all the cubed chicken breast (1), cover and simmer over low heat for about 30 minutes. Check the chicken reaches at least 74°C (165°F) in the center; continue simmering if needed. Season the soup with salt to taste, then remove the lemongrass strips.

   Initial chicken simmer · 30 minUses All fried spice paste and oil · 400 g chicken broth · 385 g coconut milk · 1 stalk lemongrass, cut into 3 strips · 1 cup water for the soup · 1 boneless skinless chicken breast, cut into cubes · Salt, to taste

5. 5

   Step 5: Bring the separate blanching water to a boil. Blanch all the soaked noodles from step 1, bean sprouts (2 cups) and optional sliced cabbage (2 cups) until the noodles and vegetables are cooked, then drain and discard the blanching water. Divide them among four bowls. Add the ready hard-boiled egg (2) wedges and spring onion (1 stalk), then distribute all the hot chicken and soup from step 4 among the bowls.

   Uses Water, enough to boil and blanch the noodles and vegetables · All soaked rice noodles · 2 cups bean sprouts · 2 cups sliced cabbage, optional · 2 ready hard-boiled eggs, peeled and cut into wedges · 1 stalk spring onion, cut into rounds · All cooked chicken and soup, lemongrass removed

6. 6

   Step 6: Top the four assembled bowls from step 5 with ready fried shallot crisps and serve immediately with the lime wedges for squeezing to taste.

   Uses All four assembled soup bowls · Ready fried shallot crisps, for topping · Lime wedges for squeezing to taste