Recipe: Tasty Soto Ayam (chicken and Bean Sprouts Soup)

Soto ayam (chicken and bean sprouts soup) – This recipe is perfect for when you have no idea what to cook. You can have Soto ayam (chicken and bean sprouts soup) using 22 ingredients and 5 steps. Here is how you cook it.

Ingredients of Soto ayam (chicken and bean sprouts soup)

  1. You need 1/2 half of big whole chicken breast.
  2. You need 2 of litter water.
  3. Prepare 3 tablespoons of oil.
  4. Prepare 2 stalk of lemon grass, bruised.
  5. It’s 3 of kaffir lime leaves.
  6. It’s 50 g of glass noodles,cut, soaked in hot water until tender, drained.
  7. It’s 100 gram of short bean sprouts, balanced, drained.
  8. Prepare 3 of spring onions, chopped.
  9. Prepare 2 of spring Chinese parsley, sliced.
  10. You need 1-2 tablespoon of fried shallots (u can buy in Asian grocery).
  11. It’s 75 gram of potatoes chips.
  12. You need 4 of hard boiled eggs, quartered.
  13. It’s of Sweet soy sauce and lime juice and sambal.
  14. It’s of Oil for deep frying.
  15. It’s of Spices (ground).
  16. Prepare 1 teaspoon of chopped ginger.
  17. You need 2 teaspoon of chopped turmeric.
  18. It’s 1 teaspoon of peppercorns.
  19. Prepare 5 of candlenuts roasted.
  20. Prepare 5 cloves of garlic.
  21. Prepare 3 of shallots.
  22. It’s 1 teaspoon of salt.

Soto ayam (chicken and bean sprouts soup) Instructions

  1. Heat 3 tablespoon oil and saute the ground spices, lemon grass and kaffir lime leaves until fragrant, then add the stock.
  2. Continue to simmer over low heat about 15 minutes, add the chicken in the stock until tender.
  3. Remove chicken, add little bit of water into the stock then taste. Set asides. Deef fry the chicken until crispy, then shred finely.
  4. To serve: Arange glass noodles, been sprouts, chicken, spring onions, Chinese parsley and fried shallots in a bowl, and poring boiling stock over. Garnish with potato chips and boiled egg. Serve with sambal, sweet soy sauce and lime juice.
  5. Note: you also can use shrimp crackers blended and put on the top of soup as Garnishing.