Spicy Chicken Soup Recipe

(Soto Ayam)

Ingredients : Serves 6

1.5 kg

8 cups

3 teaspoons

1/2 teaspoon

1

2 tablespoons

2

2 cloves

1/2 teaspoon

1/2 teaspoon

1/2 teaspoon

2 teaspoons

1 teaspoon

4

125 g

2

Garnish

8

2

Chicken

Cold water

Salt

Whole black peppercorns

Large brown onion, sliced

Peanut oil

Daun salam or 6 curry leaves

Garlic, finely grated

Finely grated fresh ginger

Dried shrimp paste (belacan)

Ground turmeric

Ground cilantro

Ground cumin

Candlenuts, finely grated

Rice vermicelli

Large potatoes, cooked and diced

Few celery tops

Lemon juice to taste

Spring onions, finely sliced

Hardboiled eggs, finely chopped

Crumbled potato crisps

• Cut chicken into joints and put into a large saucepan with cold water.

• Water should cover the chicken.

• Add salt, peppercorns, celery tops and half the onion.

• Bring quickly to the boil, then lower heat, cover and simmer for 30 minutes or until chicken is tender.

• Allow to cool to lukewarm (if chicken is taken out while it is hot, the flesh will be dry) then strain stock into a bowl.

• Remove skin and bones from chicken.

• With a sharp knife cut flesh into dice or strips. Set aside.

• Heat peanut oil in the saucepan and when very hot, fry the daun salam and onion until onion is golden brown.

• Add the garlic, ginger, belacan and stir over medium heat, crushing the belacan with the back of a spoon.

• Add the turmeric, cilantro, cumin and candlenuts and fry, stirring, for a few seconds longer.

• Add the strained stock and bring to the boil, then reduce heat, cover and simmer for 10 minutes.

• Meanwhile soak the rice vermicelli in hot water for 10 minutes, drain and cut into short lengths.

• Add it to the simmering soup, return to the boil and cook for 1 minute.

• Add chicken meat, potatoes and lemon juice and heat through.

• Pour into a large soup tureen and garnish with the spring onions and egg.

• Serve the potato crisps in a separate bowl for sprinkling on individual servings.