Soto ayam or chickensoup Indo style
Weird really, but everytime Esmee and I get together for a cooking session we end up cooking Asian. It doesn’t matter at all what we had planned originally, each time it turns out entirely different. If I am not mistaken we we do ‘something with fish’ this time. Uhu… do you see any fish in this soup? Nope… Not a fish in sight. But it doesn’t really matter what we make, it is (almost) always really good anyway…
How we got from fish to the soto this time… I honestly do not know, but the result is a delicious soto ayam. Chicken soup. Soto is Indonesian for soup and there are many different varieties out there but this is the one most commonly found. And no, I am pretty sure it is not entirely traditional or typically Indonesian, but you know what; that is fine too. It is delicious and that is what counts! I am pretty sure there are as many varieties of soto in the world as there are islands in Indonesia but the base seems to always have chicken and an egg is usually there too.
In terms of flavor it is nothing like a Dutch chickensoup and quite frankly I prefer this option. But try it for yourself and let me know how you like it!
- 2 ltr water or 2 liter chickenstock
- 4 stock cubes (if you're using the water)
- 1 large carrot
- 1 celery stick
- 1 large onion, chopped
- 1 chili pepper in rings
- 1/2 tsp trassi
- 2 cloves of garlic, crushed
- 450 gram chicken ( this is best with chicken from the bones but it can be a chickenfilet. That is what we used here)
- 1 sereh (lemongrass) bruised
- 3 djeroek peroet
- 3 cm piece of ginger, cut
- 1 tsp turmeric
- 2 tsp laos
- 1 tsp coriander
- 1 tsp cumin (djintan)
- 1 leek, cut into rings
- bean sprouts
- baked onions
- 4 egss
- Put the water or stock into a large pot and bring to the boil. Cut the carrot in cubes and the celery in pieces and add to the water.
- Bake the onions, the chili and the ginger in a pan until the onions are translucent. Add the spices and bake those briefly until they start to smell. Put everything into the souppot. Add the chicken pieces and leave to cook in the soup. Add the djeroek peroet and bruise the sereh and add as well.
- n the meantime boil the eggs until they are film.
- If the soup has been simmering away for half an hour remove the sereh and the kaffir lime leaves. Remove the chicken and cut or tear into pieces and put back into the soup. Place the soup into the bowls and cut one egg in half per bowl. So two halves for each bowl. You should have enough filling for the eggs to rest on.
- Add fresh beansprouts on top and sprinkle with fried onions and eat straight away!