Soto ayam

Soto Ayam

A bowl of Soto Ayam

Soto Ayam is a traditional Indonesian chicken soup dish that is popular throughout the country. It is known for its rich and aromatic broth, which is typically yellow in color due to the use of turmeric. Soto Ayam is often served with a variety of accompaniments and garnishes, making it a versatile and flavorful meal.

Ingredients

The main ingredients of Soto Ayam include:

• Chicken - usually boiled and shredded.
• Turmeric - gives the soup its distinctive yellow color.
• Lemongrass - adds a fragrant aroma.
• Kaffir lime leaves - enhances the flavor.
• Ginger and galangal - provide a warm, spicy taste.
• Shallots and garlic - used as a base for the broth.
• Coconut milk - sometimes added for a richer taste.

Preparation

The preparation of Soto Ayam involves several steps:

1. Boiling the Chicken: The chicken is boiled until tender, then removed from the broth and shredded. 2. Making the Broth: The broth is prepared by sautéing shallots, garlic, ginger, and other spices, then adding water and the chicken bones. 3. Adding Spices: Turmeric, lemongrass, and kaffir lime leaves are added to the broth for flavor. 4. Final Touches: The shredded chicken is returned to the broth, and coconut milk may be added.

Serving

Soto Ayam is typically served with:

• Rice or vermicelli noodles.
• Boiled eggs, sliced.
• Fried shallots and spring onions as garnishes.
• Lime wedges and sambal (chili paste) for added flavor.

Variations

There are many regional variations of Soto Ayam across Indonesia, each with unique ingredients and preparation methods. Some popular variations include:

• Soto Ayam Lamongan: Known for its use of koya, a powder made from garlic and prawn crackers.
• Soto Ayam Madura: Features a clearer broth and is often served with potatoes.

Related Pages

• Indonesian cuisine
• Soup
• Chicken dishes