Soto Ayam (Chicken Soup)

Soto Ayam (Chicken Soup) Recipe from Malaysia | Ingredients & Steps

Region / culture: Malaysia | Preparation time: 20 minutes | Cooking time: 1 hour | Servings: 4

Introduction

Soto Ayam, a traditional Indonesian chicken soup, is a flavorful and comforting dish that is perfect for any time of the year. This recipe combines a rich broth with tender chicken, rice noodles, and a variety of aromatic spices and herbs.

History

Soto Ayam has been a popular dish in Indonesia for centuries, with each region having its own unique variation of the recipe. It is often enjoyed as a hearty breakfast or lunch dish, and is commonly served during special occasions and celebrations.

Ingredients

1 cup onions, coarsely chopped
3 cloves garlic, finely chopped
1 cm ginger, finely chopped
1 tbsp macadamia nuts, finely chopped
1 tsp ground coriander
1 tsp chile paste
500 g chicken parts, bite-size pieces
6 cups water
1 tsp salt
0.5 tsp ground white pepper
2 cups cooked rice noodles
2 cups bean sprouts
oil for frying
2 hard-boiled eggs, cut into wedges
0.5 cup fried shallots, for garnishing (optional)

How to prepare

Heat oil in a wok and fry onions, garlic, and ginger until the onions are transparent.
Add macadamia nuts, ground coriander, and chili paste. Stir fry for 3 minutes.
Add chicken parts and stir fry for 5 minutes.
Add water, bring to a boil, and simmer for 45 minutes.
Remove chicken parts, strip meat from bones, discard skin and bones.
Strain the stock and return it to a boil.
Add salt and pepper to taste.
Place noodles, bean sprouts, and chicken meat in bowls and pour soup over them.
Garnish with fried shallots and eggs.
Serve hot. Serves 4 bowls.

Variations

Vegetarian option: Substitute chicken with tofu or tempeh for a meat-free version of the soup.
Seafood version: Use shrimp or fish instead of chicken for a seafood twist on the recipe.
Spicy version: Add more chile paste or fresh chilies for a spicier kick.

Cooking Tips & Tricks

To enhance the flavor of the broth, consider adding lemongrass, kaffir lime leaves, and bay leaves.

- For a spicier kick, increase the amount of chile paste or add fresh chopped chilies.

- To save time, use store-bought chicken broth instead of making your own from scratch.

- For a healthier option, use skinless chicken breasts or thighs instead of chicken parts with skin.

Serving Suggestions

Soto Ayam is traditionally served with a side of steamed rice or crusty bread. It can also be enjoyed with a side of pickled vegetables or sambal (spicy chili paste) for added flavor.

Cooking Techniques

Straining the stock: This step helps to remove any impurities and create a clear and flavorful broth.

- Simmering the soup: Allowing the soup to simmer for an extended period of time helps to develop the flavors and tenderize the chicken.

Ingredient Substitutions

Macadamia nuts: Almonds or cashews can be used as a substitute.

- Rice noodles: Use vermicelli noodles or egg noodles as an alternative.

- Bean sprouts: Shredded cabbage or spinach can be used in place of bean sprouts.

Make Ahead Tips

The broth can be made in advance and stored in the refrigerator for up to 3 days.

- Cooked chicken meat can also be prepared ahead of time and stored in the refrigerator until ready to use.

Presentation Ideas

Garnish the soup with fresh cilantro leaves, lime wedges, and a drizzle of soy sauce for a colorful and appetizing presentation. - Serve the soup in individual bowls with a side of crispy prawn crackers or krupuk for added texture.

Pairing Recommendations

Soto Ayam pairs well with a refreshing drink such as iced tea, coconut water, or a cold beer.

- For a complete meal, serve the soup with a side of Indonesian salad or fried tofu.

Storage and Reheating Instructions

Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.

- To reheat, simply transfer the soup to a saucepan and heat over medium heat until warmed through.

Nutrition Information

Calories per serving

- Approximately 400 calories per serving

Carbohydrates

- Rice noodles: 40g per serving

- Bean sprouts: 6g per serving

- Onions: 10g per serving

Fats

- Macadamia nuts: 5g per serving

- Oil for frying: 10g per serving

- Fried shallots: 3g per serving

Proteins

- Chicken parts: 25g per serving

- Hard-boiled eggs: 6g per serving

Vitamins and minerals

Garlic: Vitamin C, Vitamin B6, Manganese

- Ginger: Vitamin C, Vitamin B6, Potassium

- Coriander: Vitamin A, Vitamin K, Iron

Alergens

Contains nuts (macadamia nuts)

- Contains eggs

Summary

Soto Ayam is a balanced meal that provides a good source of protein, carbohydrates, and essential vitamins and minerals. It is a nutritious and satisfying dish that can be enjoyed as part of a healthy diet.

Summary

Soto Ayam is a delicious and comforting chicken soup that is packed with flavor and nutrients. This recipe is easy to make and can be customized to suit your taste preferences. Whether enjoyed as a light meal or a hearty main course, Soto Ayam is sure to satisfy your cravings for a warm and comforting dish.

How did I get this recipe?

The memory of discovering this recipe for the first time is a happy memory that I hold dear to my heart. It all started many years ago, when I was just a young girl living in my grandmother's village in Indonesia. My grandmother was a fantastic cook who knew how to create the most delicious dishes with simple ingredients. She had a special talent for infusing her dishes with love and warmth, and her Soto Ayam was no exception.

One day, as I watched my grandmother prepare a big pot of Soto Ayam for a family gathering, I couldn't help but be intrigued by the tantalizing aroma that wafted through the kitchen. The rich scent of lemongrass, ginger, and spices filled the air, making my mouth water in anticipation. I asked my grandmother if I could help her with the cooking, and she happily agreed.

As we worked side by side in the kitchen, my grandmother shared with me the secrets of her Soto Ayam recipe. She explained how to make the flavorful broth by simmering chicken pieces with lemongrass, ginger, garlic, and shallots. She showed me how to prepare the fragrant spice paste by blending together turmeric, coriander, and cumin seeds with fresh chili peppers and shrimp paste. And she taught me how to garnish the soup with crispy fried shallots, hard-boiled eggs, and lime wedges for a burst of freshness.

I watched in awe as my grandmother transformed simple ingredients into a symphony of flavors and textures. The way she moved gracefully around the kitchen, tasting and adjusting the seasoning with a practiced hand, was truly inspiring. I knew then that I wanted to learn all I could from her and carry on her legacy of delicious cooking.

After hours of simmering and stirring, the Soto Ayam was finally ready to be served. My family gathered around the table, eagerly awaiting the first spoonful of the steaming hot soup. As we savored the rich, aromatic broth and tender chicken pieces, I felt a deep sense of joy and satisfaction. I knew that I had discovered a recipe that would become a cherished tradition in my own kitchen for years to come.

Over the years, I have made my grandmother's Soto Ayam countless times, each time adding my own twist to the recipe. I have experimented with different herbs and spices, adjusted the level of heat to suit my family's taste, and even tried using different types of meat for a unique twist. But no matter how many variations I make, the essence of my grandmother's original recipe always shines through.

Every time I make a pot of Soto Ayam, I am transported back to that moment in my grandmother's kitchen, watching her work her magic with such skill and grace. I can almost hear her gentle voice guiding me through the steps, encouraging me to trust my instincts and add a pinch of this or a dash of that. And as I sit down to enjoy a bowl of the fragrant soup with my own family, I am filled with a sense of gratitude for the precious gift my grandmother has given me.

In a world where recipes can be found at the click of a button and convenience often trumps tradition, I am grateful to have learned the art of cooking from someone who valued simplicity, patience, and love above all else. My grandmother's Soto Ayam recipe is more than just a dish to me—it is a connection to my past, a reminder of the power of food to bring people together, and a testament to the enduring legacy of a beloved grandmother who continues to inspire me every day.