Indonesian Soto Ayam with Lime and Sambal
A fragrant chicken soup enlivened by fresh herbs and zesty lime
Soto Ayam, a classic Indonesian dish, is a comforting, aromatic chicken soup served with vermicelli and a kick of sambal chili paste.
- 1 h 30 min
- 4
- Intermediate
Ingredients
For the Chicken Broth
For the Spice Paste
For the Garnishes
For the Noodles
Preparation
Marinating the Chicken
Clean the Chicken
Clean the chicken and pat dry.
Season Chicken
Season the inside cavity with a small pinch of salt and pepper.
Rest
Set the chicken aside while preparing the spice paste.
Preparing the Spice Paste
Combine Ingredients
In a blender, combine shallots, garlic, turmeric, candlenuts, and coriander seeds.
Add Water
Add a splash of water for smooth blending.
Blend
Blend until a fine paste forms.
Ensure the spice paste is smooth to prevent bitterness. Pro Tip: Toast the coriander seeds briefly before blending for added flavor.
Cooking Process
Sautéing the Paste
Heat the oil in a pan and sauté the spice paste until fragrant.
Simmering the Broth
Add the sautéed spice paste, lemongrass, lime leaves, ginger, and chicken to a large pot with water. Simmer until chicken is cooked.
Preparing the Noodles
Soak the vermicelli noodles in hot water until soft. Strain and set aside.
Plating & Serving
Indonesian Soto Ayam with Lime and Sambal
Indonesian Soto Ayam with Lime and Sambal
Assemble and Serve
Ladle the fragrant broth into a bowl, adding noodles, shredded chicken, and garnishes. Finish with a squeeze of lime and a spoonful of sambal.