Soto Ayam (Indonesian Chicken spicy soup)

Soto Ayam is one of traditional Indonesian dish. Iis a yellow spicy chicken soup with lontong or nasi empit or ketupat (all compressed rice that is then cut into small cakes) and/or vermicelli or noodles, commonly found in Indonesia, Singapore, Malaysia, and Suriname. Turmeric is added as one of its ingredients to get yellow chicken broth. Besides chicken and vermicelli, it is also served with hard-boiled eggs, slices of fried potatoes, Chinese celery leaves, and fried shallots. Occasionally, people will add "koya", a powder of mixed prawn crackers with fried garlic or bitter Sambal (orange colored). Krupuk are a very common topping.

Served 5 ~ 7 servings
 1 kg chicken breast, boiled in 3 liter of water until cooked.
Ingredients A:
 4 shallots (or half medium red onion)
 5 cloves garlic
 1 segment (2 cm) ginger
 1 tsp peppercorn
 5 ~ 6 candlenut
 2 cm turmeric (or 1 ½ tsp turmeric powder)
 1 stalk lemongrass, crushed, set aside


Puree all ingredients A (except lemongrass). Heat enough oil on skillet, saute ground spices and lemon grass, stir-fry until fragrant for few minutes, put it into chicken broth. Boil again for a while. Take and strain chicken  from broth. Fry them until dry on surface, then roughly shredded.

Ingredients B (complementary):
 3 eggs, hardboiled, slice crescent shape
 Potato chips (you can make by your self or ready one)
 Bean Sprouts, clean the roots and flush hot water
 "Mie so'un" or use vermicelli noodles, soak in hot water for a while, drained
 parsley, roughly chopped
 "Sambal" (see below how to make it)
 Lime juice

How to serve:
In a bowl, arrange vermicelli noodles, bean sprouts, ​​egg and shredded chicken. Sprinkle with soup broth, sprinkle with parsley leaves. Serve with "sambal" and lemon juice with steamed rice.

Serve warm immediately.

Make "sambal soto" (ground chilly):

Boil birdeye (hot spicy) chili with a few cloves of garlic, strain. Then puree with salt.

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