Soto Ayam Recipe – Indonesian Chicken Noodle Meal bowl by Archana’s Kitchen

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  • Heat a saucepan with water, and bring it to a boil, add the noodles and boil for about 2-3 minutes. 

  • Turn off the flame, drain the water and transfer the noodles into a strainer, hold the strainer under running water to stop the cooking process. The noodles should be cooked but not too soft at the same time. 

  • To make the spice paste; in a mixer jar, combine the onions, garlic, ginger,  turmeric powder, cumin seeds, coriander seeds, black peppercorns, lemongrass and grind to a fine paste using some water. 

  • To make the coconut milk broth; in a soup pot, add the freshly ground spice paste and saute for a good six to eight minutes. 

  • Now add the coconut milk, water, fried garlic, salt to taste, lemongrass, kaffir lime leaves, spring onions, celery leaves, chicken breast,  lemon juice and bring to a boil. 

  • Continue to cook until the chicken breast is well boiled. Turn off the flame, remove the chicken breast and shred it lengthwise, about 1 inch in size. 

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