Ingredients

Method

1. Grind the ingredients for the spice paste together in a food processor. Stir fry the spice paste over slow fire until fragrant. Remove from the heat.
2. Make soup by cooking the whole chicken with spice paste, galangal, lime leaves, lemon grass, and bay leaves in a pot for at least 30 minutes until the meat is tender. Use a pressure cooker for faster cooking time and better broth. For a traditional method, bring soup to boil, cover, and turn off heat, then let steep for 30–40 minutes—this makes the meat more tender.
3. Add a little bit of salt or pepper to taste.
4. Leave the chicken in a pot until the soup is cool.
5. Remove the meat from the bones, and slice the meat into tiny bit size using fork and knife, then set aside.
6. Put back the bones into the soup, add sliced green onion, and bring the soup to the boil right before serving.

Notes

• Many versions of soto ayam don't have tomato.
• Some prefer not to mix cabbage with bean sprouts.
• As fried potato substitute, some like to put potato chips into the soup.

Categories

• Recipes using chicken
• Indonesian recipes
• Recipes using pasta and noodles
• Boiled recipes
• Recipes for soup
• Recipes using hard-cooked egg
• Recipes using bean sprout
• Recipes using cabbage
• Recipes using candlenut
• Recipes using galangal
• Recipes using garlic
• Recipes using ginger
• Recipes using chicken broth and stock
• Recipes using green onion
• Recipes using kaffir lime
• Recipes using lemongrass