Soto Ayam

This recipe (adapted courtesy of Taste.com.au) and photo are courtesy of MSD.

Print Recipe
Servings
4people
Cook Time
60minutes
Servings
4people
Cook Time
60minutes
Print Recipe
Servings
4people
Cook Time
60minutes
Servings
4people
Cook Time
60minutes
Ingredients
Servings: people
Units:
Instructions
  1. Place the chicken in a saucepan. Add the water, lemongrass, lime leaves, half the garlic and salt. Bring to the boil over medium-high heat. Reduce heat to medium-low. Cover and simmer for 25-30 minutes or until the chicken is just cooked.
  2. Transfer the chicken to a plate, reserving the poaching liquid. Cool slightly. Remove and discard the skin and bones. Shred the chicken. Transfer to a bowl and keep warm.
  3. Use a mortar and pestle to pound French shallot, ginger and remaining garlic until a coarse paste forms. Add the cumin, ground coriander and peppercorns. Pound until peppercorns are coarsely crushed. Stir in turmeric.
  4. Heat oil in a saucepan over medium heat. Cook the French shallot mixture, stirring, for 3 minutes or until aromatic. Add reserved poaching liquid. Bring to the boil over high heat. Reduce heat to medium. Simmer for 5 minutes to develop the flavours. Strain through a fine sieve into a large bowl. Season.
  5. Cook the noodles following packet directions. Drain. Divide among bowls. Top with the chicken and shallot. Divide the broth among 4 bowls. Top with egg, bean sprouts and fresh coriander.
Recipe Notes

Nutritional Tips

  •  Bean thread noodles (also known as Chinese vermicelli, mung bean noodles or glass noodles) are considered to be a low GI option and are naturally low in fat, making them a suitable choice for this dish.
  • Using the liquid in which the chicken was poached in is a better option to high salt alternatives such as chicken stock cubes.

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