Introduction
Soto Ayam is a traditional Indonesian soup that is known for its rich and flavorful broth. This dish is made with chicken, vegetables, and spices, and it is typically served with rice or noodles. In this article, we will be sharing a recipe for Soto Ayam Kuah Kuning, a version of the dish that has a yellow turmeric-based broth.
Ingredients
To make Soto Ayam Kuah Kuning, you will need the following ingredients:
- 1 whole chicken, cut into pieces
- 2 liters of water
- 4 cloves of garlic, chopped
- 2 shallots, chopped
- 2 stalks of lemongrass, bruised
- 2 bay leaves
- 1 teaspoon of coriander seeds
- 1 teaspoon of cumin seeds
- 1 teaspoon of turmeric powder
- 1 teaspoon of salt
- 1 teaspoon of sugar
- 2 tablespoons of cooking oil
- 4 hard-boiled eggs, peeled and halved
- 200 grams of bean sprouts
- 2 limes, cut into wedges
- Fried shallots, for garnish
- Fresh cilantro, for garnish
Instructions
1. In a large pot, heat the cooking oil over medium heat. Add the garlic and shallots and sauté until fragrant.
2. Add the chicken pieces, lemongrass, bay leaves, coriander seeds, cumin seeds, turmeric powder, salt, and sugar. Stir well to coat the chicken with the spices.
3. Add the water and bring the mixture to a boil. Reduce the heat to low and simmer for 45 minutes, or until the chicken is cooked through and tender.
4. Remove the chicken pieces from the broth and set aside to cool.
5. Strain the broth through a fine mesh sieve and discard the solids.
6. Shred the chicken into small pieces and set aside.
7. To assemble the soup bowls, divide the chicken and bean sprouts evenly among the bowls.
8. Ladle the hot broth over the chicken and bean sprouts.
9. Garnish with the hard-boiled eggs, fried shallots, cilantro, and lime wedges.
10. Serve hot with rice or noodles.
Nutrition
Soto Ayam Kuah Kuning is a nutritious and filling dish that is rich in protein, vitamins, and minerals. One serving of this soup (approximately 1 cup) contains:
- Calories: 200
- Fat: 10g
- Carbohydrates: 10g
- Protein: 20g
- Sodium: 400mg
This dish is also a good source of vitamin A, vitamin C, iron, and calcium.
