RCI-SP.003.0616.001
Soto Ayam (Chicken Soup)
A Malaysian style Chicken soup
Prep25 min
Cook40 min
Total65 min
Servings4
Difficultyadvanced
Ingredients
- onions1 cupchop coarsely
- garlic3 cloveschop finely
- cm ginger1 unitchop finely
- macademia nuts1 tbspchop finely
- 1 tsp
- 1 tsp
- Chicken parts500 gbite-size pieces
- 6 cups
- 1 tsp
- 1/2 tsp
- rice noodles2 cupscooked
- 2 cups
- 1 unit
- eggs2 unithard boiled and cut into wedges
- fried shallots1/2 unitfor garnishing (optional)
Method
1
Heat oil in a large pot over medium-high heat. Add coarsely chopped onions, finely chopped garlic, and finely chopped ginger, stirring constantly until fragrant and golden, about 3–4 minutes.
2
Stir in ground coriander and chile paste, mixing thoroughly to coat the aromatics and release the spices, about 1 minute.
3
Add finely chopped macadamia nuts and stir to incorporate, cooking for another minute to begin building the paste base.
4
Add bite-size chicken pieces to the pot and stir to coat with the spice paste. Cook until the chicken is sealed on the surface, about 3–4 minutes.
5
Pour in 6 cups of water and bring to a boil, then reduce heat to a simmer. Cook uncovered for 25–30 minutes until the chicken is tender and cooked through.
30 minutes
6
Season the soup with salt and ground white pepper to taste. Taste and adjust seasoning as needed.
7
Divide cooked rice noodles and bean sprouts into four serving bowls.
8
Ladle the hot chicken soup and broth evenly into each bowl over the noodles and bean sprouts.
9
Arrange two hard-boiled egg wedges on top of each serving. Garnish with fried shallots if using, and serve immediately while hot.