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Soto Ayam Recipe (Indonesian Chicken Soup with Vermicelli)
POSH JOURNAL24Ingredients
75Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1 whole chicken (about 3½-4 pounds - cut into 4 to 6 pieces.)
- 3 lemongrass stalks (trimmed and bruised - here's a good lemongrass tutorial)
- 7 lime leaves (kafir, fresh or frozen)
- 1 piece galangal (bruised, about a thumb size, 26 grams)
- 2 tsp. salt (add more according to your liking)
- 1 tsp. white sugar
- 2 bay leaves
- chicken bouillon (unchecked▢, optional, or granulated powder,, as needed - according to your taste)
- 6 garlic cloves
- 1/4 lb. shallots
- 1 1/2 Tbsp. coriander seeds (or about 1½ tsp ground coriander)
- 6 candlenuts
- 1 piece fresh ginger (about 2-inch)
- 1 piece turmeric (about 2-inch, 18 grams or about 1 tbsp of ground turmeric.)
- 3 Tbsp. neutral oil (divided)
- rice vermicelli (unchecked▢, cook according to the product packaging or substitute with white rice and serve it on the side.)
- bean sprouts (unchecked▢)
- shredded cabbage (unchecked▢)
- boiled eggs (unchecked▢)
- fried shallots (unchecked▢)
- sliced tomatoes (unchecked▢)
- green onions (unchecked▢ chopped)
- lime wedges (unchecked▢)
- chilli sauce (unchecked▢, or sambals)
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