Soto Ayam Kuning (Yellow Soto Ayam)
Hidangan tradisional · Indonesian
A rich and vibrant yellow Soto Ayam, characterized by its deeply spiced turmeric and coconut milk-infused broth, offering a more robust flavor profile.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Chicken thighs500g
- Coconut milk200ml
- Lemongrass stalks2 stalks
- Galangal2 cm
- Ginger3 cm
- Turmeric root5 cm
- Garlic cloves5 cloves
- Shallots6 shallots
- Coriander seeds1 tbsp
- Cumin seeds1 tsp
- White peppercorns1 tsp
- Bay leaves2 leaves
- Lime leaves4 leaves
- Saltto taste
- Water1.5 liters
- Vegetable oil2 tbsp
- Rice vermicelli100g
- Bean sprouts150g
- Hard-boiled eggs2
- Scallionsfor garnish
- Fried shallotsfor garnish
- Lime wedgesfor garnish
- Krupukfor serving
Langkah
- 1
Boil chicken thighs in water until cooked. Remove chicken, shred the meat, and set aside. Strain the broth.
- 2
Prepare the spice paste: pound or blend lemongrass (bruised), galangal (bruised), ginger, turmeric, garlic, shallots, coriander seeds, cumin seeds, and white peppercorns until smooth.
- 3
Heat vegetable oil in a pan. Sauté the spice paste until fragrant. Add bay leaves and lime leaves, sauté for another minute.
- 4
Add the sautéed spice paste to the chicken broth. Bring to a boil, then simmer for 20 minutes. Stir in coconut milk and season with salt. Simmer gently without boiling for another 10 minutes.
- 5
Prepare accompaniments: soak rice vermicelli in hot water. Blanch bean sprouts. Slice hard-boiled eggs. Chop scallions.
- 6
To serve, place shredded chicken, rice vermicelli, and bean sprouts in a bowl. Ladle the hot yellow broth over them. Garnish with sliced eggs, scallions, and fried shallots. Serve with lime wedges and krupuk.
