Indonesian chicken soup

Name: Indonesian chicken soup (Soto Ayam)
Yield: to serve four to six
Cuisine: Indonesia
Ingredients: 5 kemiri (candlenuts); wedges of lemon; a pinch of turmeric; 1 tsp salty (clear) soya sauce; 120 g (4 oz) beansprouts; 120 g (4 oz) shrimps; 1 cabé rawit or 4 tsp chilli powder; 2½ cups chicken stock; ½ tsp ground ginger; 4 spring onions (chopped); 4 cloves garlic; several sprigs of seledri (flat-leaved parsley); 1 potato, sliced thin and fried until crisp; salt and pepper; fried onions; 1 hard-boiled egg (optional); 2 chicken breasts

Soto Ayam

Preparation info

to serve
four to six

Difficulty
Medium

Appears in

Indonesian Food and Cookery

By Sri Owen

Published 1980

About

This can be eaten as soup, or as a supper dish with rice. If you serve it as a main course, these ingredients will feed four to six people.

Ingredients

2 chicken breasts
120 g (4 oz) shrimps
120

Asia
Indonesia
Supper
Soup
Gluten-free
South East Asia

Method

Season the chicken breasts with 1 crushed clove of garlic and salt and pepper, and boil them for 30–40 minutes. Take out the chicken and allow to cool. Clean the beansprouts.

Pound the kemiri and garlic, and cabé rawit into a paste, and fry this in a little vegetable oil for 1 minute. Add the