012e Chicken Soup (Soto Ayam)Rvs



500 grams Chicken

4 cloves Garlic peeled

6 Shallots peeled

2.5 cm Ginger peeled, fried

2.5 cm Turmeric peeled, fried

3 Candle nuts fried

3 cm Galagal crushed

1 stalk Lemon grass cut into 15cm lengths, bruished

3 Fragrant lime leaves

2 Salam leaves Salt to taste ca. 2 tsp. & pepper 1 tsp.

4 tbs. Vegetable oil

3 small Potatoes peeled, thinly sliced

2 pcs White cabbage Sliced finely

200 grams Bean sprouts or 25 grams glass noodle

5 stalks Celery chopped for garnish

1 tbs. Fried shallots for garnish

1 Tomato cut into four, seeded, cut in 1 cm length

3 Boiled eggs cut into half


Place chicken into 12 cups of water and a bring to boil. Remove chicken meat and allow to cool. Shred finely. Put aside.

Soak the bean sprout for 5 minutes in hot water. Fry thinly sliced potatoes until golden brown.

Blend garlic, shallots, candlenuts, ginger and turmeric together in a mortar and pestle or food processor.

Fry the blended ingredients with vegetable oil in a pan, until golden in color. Add the fried ingredients to chicken broth, allow to boil. Add lime leaves, lemon grass, galangal , salam leaves, salt and pepper. Cook for about 10 minutes. Remove leaves, lemon grass and salam leaves from chicken broth.

Place bean sprouts, fried potatoes, sliced tomato, shredded cabbage, boiled eggs and shredded chicken meat in individual bowls . Add chicken broth to each bowl. Sprinkle with fried shallots and chopped coriander or celery leaves. Serve with a slice of lime and chili sauce.