I believe that there are more than 10 type of Indonesian soto. Those are including Soto Betawi with beef and coconut milk based broth, Soto Lamongan, Soto Kudus, Soto Mie Bogor, Soto Sulung Surabaya and also Soto Banjar. And today, I would like to share the recipe of Soto Ayam Yogya.
Ingredients:
- 2 stalks of fresh lemon grass – crush
- 6 pieces of kefir lime leaves
- 3 pieces of bay leaves
- 5 pieces of candlenut (kemiri)
- 5 pieces of garlic
- 6 pieces of shallot
- 5 cm of turmeric
- 5 cm of ginger (crush)
- 5 cm of galangal (crush)
- 1 tsp of ground black pepper
- 1 tsp of coriander seeds
- 2 tbs of salt
- 1 tbs of sugar
- 1 chicken breast with bone
- 1 thin vermicelli noodle
- 1 cup of chopped celery celery
- 1.5 L of water
- 3 pieces of hard boiled egg
- 2 cup of bean sprout
- 2 cup of chopped white cabbage
- 1 lime (slice it)
- 2 tomato (slice it)
- Chopped chilli
- Place chicken in a saucepan. Add water, lemon grass, kefir lime leave, bay leaves, galangal and coriander seed. Boil the chicken over medium-high heat. Reduce to medium-low heat. Cover and simmer it for 15 minutes;
- Place turmeric, ginger, shallot, garlic and candle nut into food processor and pulse them into thick paste;
- Add spiced paste, salt, sugar and ground black pepper into the boiled chicken and continue to boil it for 20 minutes. Remove the chicken and shred it;
- Steam the bean sprout and white cabbage;
- Soak the vermicelli noodle into hot water for 5 minutes. Drain and pat it dry
How Serve Soto Ayam
- Place vermicelli noodle into a bowl. Add shredded chicken, bean sprout, white cabbage and slice tomato;
- Add filtered spiced chicken broth into the bowl;
- Add sliced hard boiled egg, chopped celery and fried shallot as topping;
- Serve it with chopped chili and lime.