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

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

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