Soto Ayam

Name: Soto Ayam
Total time: 1 h 2 min
Yield: 2 servings
Cuisine: indonesian
Ingredients: 300 g Chicken Thigh; 4 pcs Garlic; 20 g Ginger; 20 g Turmeric; 1 pcs Lemongrass; 3 pcs Candlenut; 1 tsp Coriander; 0.5 tsp White Pepper; 2 tbsp Vegetable Oil; 900 ml Chicken Stock; 2 pcs Bay Leaf; 100 g Rice Vermicelli; 2 pcs Egg; 80 g Bean Sprouts; 1 pcs Lime; 10 g Cilantro; 2 tbsp Fried Shallots; 1.5 tsp Salt; 4 pcs Shallot

Golden chicken soup with bright lime, tender vermicelli, and a fragrant turmeric broth.

Ingredients

300 g Chicken Thigh
4 pcs Garlic
20 g Ginger
20 g Turmeric
1 pcs Lemongrass
3 pcs Candlenut
1 tsp Coriander
0.5 tsp White Pepper
2 tbsp Vegetable Oil
900 ml Chicken Stock
2 pcs Bay Leaf
100 g Rice Vermicelli
2 pcs Egg
80 g Bean Sprouts
1 pcs Lime
10 g Cilantro
2 tbsp Fried Shallots
1.5 tsp Salt
4 pcs Shallot

Method

Blend {shallot}, {garlic}, {ginger}, {turmeric}, {lemongrass}, {candlenut}, {coriander}, and {white_pepper} into a coarse paste so it fries evenly and keeps some texture.
Heat {vegetable_oil} in a medium pot over medium heat, add the bumbu paste and {salt}, and sauté until deeply fragrant, slightly darker, and the oil begins to separate.
Add {chicken_thigh}, {bay_leaf}, and {chicken_stock} to the pot, season again with {salt}, bring to a gentle simmer over medium-low heat, then cook until the chicken is tender and the broth turns rich and golden.
Cover {rice_vermicelli} with hot water in a heatproof bowl and soak until pliable and tender, then drain well so the soup stays clear.
Halve the {egg}, rinse the {bean_sprouts}, cut the {lime}, and ready the {cilantro} and {fried_shallots} for serving.
Lift out the {chicken_thigh}, rest briefly, then shred into bite-size pieces and return it to the broth so it stays juicy.
Divide {rice_vermicelli} and {bean_sprouts} between bowls, ladle over the hot broth and {chicken_thigh}, then top with {egg}, {cilantro}, and {fried_shallots}. Finish with a squeeze of {lime} for brightness.