TGIF!
How’s going, friends 😊
It’s sunny since yesterday, however it’s a little bit chilly, feels like Autumn already. The signs are there as well. My hydrangea that will only turn reddish when it’s Autumn, started to change it’s colors, as well some leaves on the trees in my backyard 🫤 Next week supposedly will be warmer, but it’s August already and since we are in the North, Winter is in October, Summer is short for sure 🫤
For today’s recipe share, it’s a soup recipe. Not because it’s been chilly, but we can have soup anytime at this house, since in Indonesia as well in Hungary, soup is served almost daily, regardless the weather and/or the season 😁
This following soup is called Soto Ayam. It’s Indonesian, of chicken turmeric soup, yep, with yellowish broth due to the turmeric 😊
5 chicken breast
3.5 q water
1 lemongrass
3 kaffir lime leaves
10 cloves
1 thumb ginger
1 small onion
5 candlenut
6 garlic
2 tbsp sunflower oil
3 tbsp water
1/4 – 1/2 tsp turmeric powder
1/2 – 3/4 tsp ground coriander
Chicken bouillon powder to taste (if not sugar, salt and MSG)
Boiled eggs, to serve
Sliced green onion, to serve
Halves cherry tomatoes, to serve
Sweet soy sauce (kecap manis), to serve
Sriracha or homemade hot sauce, to serve
Lime juice, to serve
I boiled 7 eggs, but you can boil as many as you like 😊 Hard boiled for 12 mins, drain, crack and soak in cold water. Let stand until completely room temperature, they will peel easily.
In a pot, pour water, add in chicken breast, lemongrass, cloves, ginger, and kaffir lime leaves. Bring to boil, scoop out scums. Lower heat to medium. Continue boiling.
In a food processor, mix onion, garlic, candlenut, oil and water, into a fine paste. Dump mixture onto a pan, cook til fragrant and bubbly, then pour mixture into chicken pot.
Stir, season with chicken bouillon powder, and continue cooking for another 15-20 mins.
For serving, spoon rice into serving bowl, add broth. Take out a piece of chicken, shred and place the meat on the rice, followed with sliced eggs, green onion, etc.
Enjoy 😊
Soto Ayam
Ingredients
Broth
- 5 chicken breast
- 3.5 q water
- 1 lemongrass
- 3 kaffir lime leaves
- 10 cloves
- 1 thumb ginger
Spice Paste
- 1 small onion
- 5 candlenut
- 6 garlic
- 2 tbsp sunflower oil
- 3 tbsp water
- 1/4 – 1/2 tsp turmeric powder
- 1/2 – 3/4 tsp ground coriander
- Chicken bouillon powder to taste if not sugar, salt and MSG
Serving
- Boiled eggs to serve
- Sliced green onion to serve
- Halves cherry tomatoes to serve
- Sweet soy sauce kecap manis, to serve
- Sriracha or homemade hot sauce to serve
- Lime juice to serve
Instructions
- I boiled 7 eggs, but you can boil as many as you like 😊 Hard boiled for 12 mins, drain, crack and soak in cold water. Let stand until completely room temperature, they will peel easily.
- In a pot, pour water, add in chicken breast, lemongrass, cloves, ginger, and kaffir lime leaves. Bring to boil, scoop out scums. Lower heat to medium. Continue boiling.
- In a food processor, mix onion, garlic, candlenut, oil and water, into a fine paste. Dump mixture onto a pan, cook til fragrant and bubbly, then pour mixture into chicken pot.
- Stir, season with chicken bouillon powder, and continue cooking for another 15-20 mins.
- For serving, spoon rice into serving bowl, add broth. Take out a piece of chicken, shred and place the meat on the rice, followed with sliced eggs, green onion, etc.
