SOTO INDONESIAN

SOTO-TOTALLY DELICIOUS INDONESIAN CHICKEN AYAM SOUP

The term super soup is a bit corny (or chicken and corny, if you will) but there is really no better way to describe the downright deliciousness of Indonesian Soto. Sometimes considered the national dish, and a definite favourite of locals from Sumatra to West-Papua, this brilliant broth is full of flavour.

Like a sweet, sweet soupy rainbow, Soto comes in many flavours and colours to make a case for its own mascots and novelty store (move over M&Ms world). From Chicken, to tripe, to beef ribs, Soto is a brothy master of delicious disguise.

Soto Ayam (Indonesian Chicken Soup With Noodles and Aromatics)
Serves 4

INGREDIENTS
1 free-range chicken, around 1.25kg, quartered
2 stalks fresh lemon grass, bruised and tied in a knot
6 kaffir lime leaves
1 teaspoon salt & more to taste
1 teaspoon black peppercorns
1 1/2 tablespoons coriander seeds
2 teaspoons cumin seeds
5 shallots, peeled and halved
3 cloves garlic, peeled
1 1/2 teaspoons ground turmeric
2 tablespoons finely minced ginger
3 tablespoons peanut oil
150 grams vermicelli
1 tablespoon fresh lime juice
2 handfuls of chopped greens such as celery leaves, mint, Thai basil and coriander leaves
2 shallots, thinly sliced and fried in vegetable oil until brown (optional)
Quartered limes
chili paste (sambal) for serving

METHOD
1. Place chicken in a medium pot with lemon grass, lime leaves (if using), salt and 7 cups of water. Bring to a boil over high heat. Skim off any foam and reduce heat to a simmer. Cover and simmer until chicken is tender, about 45 minutes, skimming as needed to make a clear broth. Remove chicken pieces from broth and set aside. Remove and discard lemon grass and lime leaves; reserve stock in pot. When chicken is cool enough to handle, discard skin and bones and shred meat.

2. Meanwhile, combine peppercorns, coriander seeds and cumin seeds in a small motar and pestle. Pulse until ground. Add halved shallots, garlic, turmeric and ginger and pulse to a thick paste. (Add a little water if needed.)

3. Heat peanut oil in a medium saucepan over high heat. When very hot, add spice paste and cook, stirring until paste is cooked and beginning to separate from the oil, about 5 minutes.

4. Add cooked spice paste and chicken meat to stock. Bring to a simmer and cook 10 minutes.

5. Cook noodles according to package directions.

6. Turn off heat under soup and stir in lime juice. Taste for salt.

7. To serve, divide noodles in large soup bowls. Ladle chicken pieces and soup on top and sprinkle with celery leaves or herbs, and fried shallots, if using. Pass lime and sambal at the table.