75min 4 ppl
Soto Ayam
82 minutes
4 people
Hardover 60 min or 12+ steps
82 min · 9 steps
Hard: over 60 min or 12+ steps
458 kcalper person
Protein 34g
Carbs 40g
Fats 18g
About this dish
A fragrant Malay chicken soup, its broth built on turmeric, lemongrass and galangal, ladled over glass noodles and beansprouts with shredded chicken, boiled egg and crispy shallots.
Allergy Info
Eggs
Diet Info
Meat
Ingredients
Fresh Produce
- Fresh Ginger20 g
- Galangal20 g
- Lemongrass stalks2
- Garlic cloves4
- Shallots4
- Beansprouts100 g
- Limes1
Meat & Poultry
- Whole chicken legs (thigh and drumstick), skin on4
Dairy & Eggs
- Eggshard-boiled, halved2
Dried Goods
- Glass noodlessoaked150 g
- Crispy fried shallots15 g
- Water1.5 l
Spices & Seasonings
- Turmeric powder15 g
- Coriander Seeds5 g
Oils & Condiments
- Vegetable Oil30 ml
Utensils
- Large saucepan
- Blender
- Meat thermometer
- Chopping board
- Sharp knife
- Ladle
Method
1
Blend the ginger, galangal, lemongrass, garlic, shallots and coriander seeds into a paste.
Approx. 8 minutes
2
Heat the vegetable oil in a large saucepan and fry the paste with the turmeric powder until fragrant.
Approx. 6 minutes
3
Add the chicken legs and water, bring to the boil, then reduce to a simmer, cover and cook for 40 minutes.
Approx. 40 minutes
4
Insert a meat thermometer into a thigh; it must read at least 74 degrees Celsius before removing from the broth.
Approx. 4 minutes
5
Lift out the chicken, shred the meat once cool enough to handle and discard the skin and bones.
Approx. 8 minutes
6
Soak the glass noodles in hot water until soft, then drain.
Approx. 5 minutes
7
Blanch the beansprouts briefly in the simmering broth.
Approx. 2 minutes
8
Divide the noodles and beansprouts between bowls, ladle over the hot broth and top with shredded chicken, boiled egg and crispy fried shallots.
Approx. 6 minutes
9
Serve with lime wedges on the side.
Approx. 3 minutes
