Soto Ayam With Rice Noodles
Soto Ayam is a traditional Indonesian chicken soup that is both flavorful and nourishing. This recipe is made without tofu or beans, but it still packs a punch of protein, thanks to the chicken. The soup is gluten-free, making it a great option for those with gluten sensitivities. It's also a light and healthy meal, perfect for any time of the day.
Allergen Information: Contains None
Nutrition Facts
Per serving
Energy
297 kcal
Protein
14 g
Carbs
12 g
Fat
9 g
Fiber
1 g
Ingredients
Chicken, poultry, leg, skinless
4 small (280g)
Chopped Onion
0.5 medium cup (80g)
Clove Garlic, Chopped
3 tsp (10g)
Grated Ginger
2 tsp (6g)
Turmeric powder
0.5 tsp (2.5g)
Coriander Powder
1.5 tsp (3g)
Cumin Powder
1.5 tsp (3g)
Common salt
0.5 tsp (2.5g)
Plain Water
4 medium cup (1000g)
Fresh Coriander Leaves (chopped)
2 tbsp (10g)
Egg, poultry, whole, raw
2 medium (100g)
Rice Vermicelli Noodles, Raw
0.25 cup (50g)
Kaffir lime leaves (chopped)
2 tsp (4g)
Instructions
Preparation
For Boiling Egg:
Boil the eggs in salted water for 9-12 minutes.
Remove the eggs from the water and let them cool.
Peel & slice the eggs and keep aside.
For Noodles:
Bring a large pot of water to a boil , add salt.
Add the rice noodles to the pot of boiling water.
Stir the noodles gently to ensure they don't stick together.
Boil the noodles for 3-5 minutes.
Once cooked, drain the noodles in a colander & rinse them with cold water.
Cooking Steps
In a large pot, add chicken drumsticks, onion, garlic, ginger, kaffir lime leaves, turmeric powder, coriander powder, cumin powder, and salt.
Add 4 cups of water to the pot and bring it to a boil over high heat.
Reduce heat to low and simmer for 30-40 minutes until the chicken is cooked through and tender.
Remove the chicken from the pot and shred it into bite-sized pieces.
In a serving bowl, add some cooked rice noodles, shredded chicken, and sliced hard-boiled eggs.
Ladle the chicken stock over the noodles and chicken.
Garnish with fresh coriander leaves.
Serve hot.