Javanese Soto Ayam
Delicious chicken soup from Java, Indonesia
Ingredients
- 4 or 5 large chicken thigh meat
- 2 lemon slices
- 2 onions sliced
- 2 cloves of garlic minced
- 1 tsp galangal (laos) powder
- 1 tsp ginger powder
- 1 tsp coriander powder
- 1 tsp tumeric (curcuma) powder
- 1 tsp shrimp paste (terasi) small cube smashed
- 4 candlenuts (kemiri)
- 1½ spanish peppers sliced
- 1 stalk lemon grass (sereh)
- 2 tsbp coconut oil
- 3 lemon lime leaves
- 1 bouillon cube
- ⅓ cup soya sauce (kecap)
- 1 cup bean sprouts soak in hot water and drain
- 1 cup snowpeas raw
- 2 large potatoes diced and boiled
- 4 eggs hard boiled
- 1 tbsp celery leaves sliced fine
- 1 cup cabbage sliced
- 1 small bag ready made fried onions
Instructions
- Create the soup seasoning (bumbu)first. Mix the onions, garlic, galangal, ginger, tumeric, coriander, terasi, kemiri and peppers. If you want you can use and oelekan or a blender.
- Saute the bumbu in the coconut oil for 5 minutes. Add 10 cups of boiled water. Add the chicken thighs, the lemongrass and the lemon lime leaves and cook the soup on low heat for 60 minutes. Add the bouillon cube.
- Take the chicken out of the soup and debone the thighs. Put the deboned chicken back in the soup. Stir and add soya sauce and 1 or 2 teaspoons of salt. Taste the soup.
- Finish the soup by adding the cabbage. Make white rice to serve on the side.
- How to serve: put the snow peas, bean sprouts, potatoes, boiled eggs, celery leaves and fried onions all in separate bowls. In a large soup bowl, add all these ingredients and pour the soup over it. Add a squeeze of lemon and serve with rice.
Notes
This soup can be a dinner considering the addition of rice and eggs and extra vegetables. If you just want this as a light lunch, skip the eggs and rice. The addition of fried onions and kroepoek can add calories to this meal.