Soto Ayam
Serves 4
Ingredients
Method
5 Shallots
3 Garlic
2 Large Red Chillies
3 cm Fresh Turmeric
3 cm Ginger
1 tsp Coriander Seeds
Salt to Taste
1 Whole Chicken
2 L Water
2 Stalks Lemongrass, Bruised
4 Kaffir Lime Leaves
2 Bay Leaves
Salt to Taste
Pepper to Taste
200 g Vermicelli, Soaked In Hot Water Until Soft and Drained
2 Spring Onions, Chopped
2 Celery Stalks, Chopped
Fried Shallots for Garnish
Blend all the spice paste ingredients in a food processor until it forms a paste.
In a large pot, add the whole chicken, water, spice paste, lemongrass, kaffir lime leaves, bay leaves, salt, and pepper. Bring to a boil and then lower the heat to a simmer.
Cover and cook for about 45 minutes or until the chicken is fully cooked. Remove the chicken from the pot and shred the meat.
To serve, place some vermicelli in a bowl. Top with shredded chicken, pour the hot soup over it, and garnish with spring onions, celery, and fried shallots.