Name: Soto Ayam
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: Serves 6
Cuisine: Singaporean
Ingredients: Sambal Belachan, to serve; 3 tablespoons oil; 3 small limes (limau kasturi) or regular, halved, to serve; 5 tablespoons coarsely chopped Chinese celery or parsley leaves; 10 cloves garlic, peeled; 5 cm (2 in) fresh ginger, peeled and sliced; 2 tablespoons ground coriander; 3 stalks lemongrass, thick bottom third only, outer layers removed, inner part bruised; 6 quail eggs, peeled and halved, or 5 hard-boiled eggs, peeled and quartered; 1½ cups (125 g) bean sprouts, rinsed; 6 cm (2½ in) fresh turmeric root, peeled and sliced, or 2 teaspoons ground turmeric; 5 cm (2 in) fresh galangal root, peeled and sliced; Crispy Fried Shallots, to garnish; 8 cups (2 litres) water; 1 teaspoon salt; 50 g (2 oz) dried glass noodles, soaked in hot water to soften, then drained; 1 teaspoon pepper; 6 slices of Lontong, cubed, or 2 cups (400 g) cold cooked rice (optional); 24 shallots, peeled; 8 candlenuts, roughly chopped; 8 kaffir lime leaves; 1 large fresh chicken (about 1½ kg/3 lbs)

Preparation info

Serves
6

Difficulty
Easy
Ready in
1 hr 30

Appears in

The Food of Singapore

By Djoko Wibisono

Published 2015

About

As the ancestors of many Malay Singaporeans originally came from Java, it’s not surprising that this Javanese noodle soup is found at most Singapore food centres. It’s ideal as a light luncheon dish or even as a starter.

Ingredients

1 large fresh chicken (about 1½ kg/3 lbs)
8 cups (

Asia
Singapore
Starter
Lunch
South East Asia
Street Food
Gluten-free

Method

Prepare the Lontong, Crispy Fried Shallots and Sambal Belachan by following the instructions.
Place the chicken and water in a pot and simmer over low heat for 30 minutes.
While the chicken is simmering, make the Spice Paste. Grind the candlenuts,

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Soto Ayam

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