Spicy chicken soup – Vijsma’s version

Spicy chicken soup – Vijsma’s version

Soto ayam (North Sumatra)

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South East Asian Food

This soto comes to me from north Sumatra and contains ‘dry’ spices, a characteristic of the area.

Ingredients

Quantity Ingredient
1 x 1kg chicken or chicken pieces
1-1.5 litres water
1 stalk lemongrass, smashed and bruised but not sliced
salt, to taste
1-2 tablespoons vegetable oil
1-1 1/2 tablespoons tamarind water, or to taste
2 teaspoons palm sugar, or to taste
100g mung-bean vermicelli, soaked and cut into 5 cm lengths
2 small lebanese cucumbers, unpeeled and diced
lime juice, to taste
light soya sauce, to taste

Paste spices

Quantity Ingredient
3 slices fresh ginger, smashed and chopped
1 slice galangal, chopped
3 garlic cloves, smashed and chopped
5 shallots, peeled and sliced
1 teaspoon coriander seeds, roasted and ground
1/2 teaspoon cumin seeds, roasted and ground
ground pepper, to taste

Garnish

Quantity Ingredient
green spring onion tops, chopped
asian celery, cut into 2 cm lengths
fried onion flakes

Method

  1. If using a whole chicken, cut into pieces. In a mortar or a food processor attachment grind all the spices to a paste. Add 1⁄2 cup water and blend thoroughly. Cover the chicken with the water, bring to the boil, add the spice paste, lemongrass and salt and simmer until the chicken is tender. Remove the chicken from the stock, take the meat from the bones and slice it into shreds. Heat the oil in a wok or pan, add the chicken, tamarind water and sugar to taste and stir-fry until brown.
  2. Place the the chicken meat, the mung-bean vermicelli, the cucumber cubes and the garnishing materials in the bottom of a serving bowl. Pour the strained stock over them. Squeeze in a little lime juice and light soya sauce to taste, and serve.
Tags:
SBS
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