Soto Ayam , AKA Chicken noodle soup, is a spicy, yellow chicken soup made with vermicelli noodles and is commonly found in Indonesia and other parts of SE Asia. Everyone has a slightly different take on the recipe but at Damai we can guarantee that our chefs go the whole way and include boiled eggs and tomatoes.
This is a whole meal in itself, not just a starter, and there is nothing better than a good tasty soup to warm you when you have been diving hard all morning.
Chef Ujang is always happy to invite you into the galley for a cooking class.
For 1 Serving You Will Need:
Chicken breast 100g
Candlenuts x7 (can use Almonds instead)
Coriander Seeds 1 tbsp
Garlic Cloves x8
Kaffir Lime leaves
Hard Boiled Egg x1
Spring Onion x1
Rice noodles x50g *
Salt and Pepper to taste
Water 500ml or Chicken Stock
* noodles are already prepared by soaking in hot or cold water for 10 mins
Rough chop the roots and then using an electric blender, blend the candlenuts, garlic, coriander seeds, shallots, turmeric root and ginger with a small amount of water to make a paste.
Heat some cooking oil in a saucepan. Add the contents of blender to the hot oil and stir on a high heat. Add kaffir lime leaves and boil until most of the water evaporates.
Add the chicken and bring to the boil. Add the 500ml water and boil for 20 mins or until the chicken is cooked.
While the chicken is boiling, chop the cabbage. Put the noodles in a large bowl with the cabbage on top. Remove the chicken from the stock and break into small pieces and add to the bowl.
Finely chop the spring onion and the coriander leaves and add to the bowl. Cut the tomato and the hard boiled egg and place in the top of the bowl as garnish.
Ladle the stock into the bowl until full.
Serve with prawn crackers or similar emping krupuk. Emping are made from melinjo nuts, but they are really seeds, and have a slightly bitter after taste
Many thanks to all our chef’s on Damai for providing us healthy and tasty meals to enjoy.
For more tastes of Indonesia check out the other recipes we have on our blog.