Indonesian Chicken Soup - Soto Ayam

Soto Ayam, an Indonesian version of chicken soup, is a clear herbal broth brightened by fresh turmeric and herbs, with skinny noodles buried in the bowl. It may be served with a boiled egg, fried shallots, celery leaves and herbs, and is hearty enough for a meal.

Yield:
4 servings as a meal, 8 servings as an appetizer
Category:
Soup
Cuisine:
Asian

INGREDIENTS:

  • 1  1/2 pounds, chicken thighs and or breast pieces (add a pound if serving as a whole meal)
  • 2 stalks fresh lemongrass, bruised with the handle of a heavy knife and tied in a knot
  • 6 kaffir lime leaves (optional) (Granville Island?)
  • 1 teaspoon kosher salt, more to taste
  • 1 teaspoon black peppercorns
  • 1 ½ tablespoons coriander seeds
  • 2 teaspoons cumin seeds
  • 5 shallots, peeled and halved
  • 3 cloves garlic, peeled
  • 1 1/2 teaspoons ground turmeric
  • 2 tablespoons finely minced  fresh ginger ( or ground)
  • 3 tablespoons peanut or grapeseed oil
  • 4 ounces thin dried rice or wheat noodles, called vermicelli (Fresh street market)
  • 1 tablespoon fresh lime juice
  • 2 tablespoons chopped basil, mint, or cilantro leaves
  • 2 shallots, thinly sliced and fried in vegetable oil until brown (optional)
  •  Quartered limes
  •  chili paste (such as sambal) for serving (T&T or Osaka market?)

DIRECTIONS:

  1. Place chicken in a medium pot with lemon grass, lime leaves (if using), salt and 2 quarts water. Bring to a boil over high heat. Skim off any foam and reduce heat to a simmer. Cover and simmer until chicken is tender, about 45 minutes, skimming as needed to make a clear broth. Remove chicken pieces from broth and set aside. Remove and discard lemon grass and lime leaves; reserve stock in pot. When chicken is cool enough to handle, discard skin and bones and shred meat into bite-size pieces.
  2. Meanwhile, combine peppercorns, coriander seeds and cumin seeds in a small food processor. Pulse until ground. Add halved shallots, garlic, turmeric and ginger and pulse to a thick paste. (Add a little water if needed.)
  3. Heat peanut oil in a medium saucepan over high heat. When very hot, add spice paste and cook, stirring until paste is cooked and beginning to separate from the oil, about 5 minutes.
  4. Add cooked spice paste and chicken meat to stock. Bring to a simmer

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