Soup
Soto ayam (turmeric chicken soup)
- Preparation time
- 50 min
- Servings
- 4 servings
Ingredients
- Chicken — to buy4 hauts de cuisse
- Stock — to buy1,5 l
- Garlic — to buy3 gousses
- Onion — to buy1
- Turmeric — to buy1 c. à c.
- Lemongrass — to buy1 tige
- Olive oil — to buy1 c. à s.
- Rice noodles — to buy200 g
- Egg — to buy4
- Spring onion — to buy2
- Lime — to buy1
Preparation
In a large pot, cover the chicken with stock and bring to the boil, then skim and simmer for 20-25 minutes over low heat, until the chicken is cooked through.
Remove the chicken, let it cool slightly then shred it into pieces. Keep the cooking broth.
In a pan, sauté the garlic, onion, turmeric and sliced lemongrass in a little oil for 4-5 minutes, until very fragrant.
Pour this mixture into the reserved broth and let it infuse at a gentle simmer for 10 minutes, until the broth turns a lovely golden colour.
Meanwhile, cook the rice vermicelli according to the pack instructions, then drain.
Boil the eggs for 9 minutes for a just-set yolk, then run under cold water, peel and halve.
Divide the vermicelli and shredded chicken among bowls, pour over the hot broth, add sliced spring onion and the egg, then squeeze over some lime juice before serving.