Chicken Soto Indonesia Recipe

I don't know, why I'm thinking about coto. Maybe I really miss mam cook. She's best chef, even I can't cook well. Chicken coto (soto ayam) is good meal when raining season come.

I want to share the recipe for this, maybe readers want to try to make this for christmas :)

Indonesian Soto Ayam Recipe

Ingredients:
1/2 chicken breast meat, skinless and deboned (cut into small cubes)
1 stalk of lemon grass (cut into 3 strips)
1 can of coconut milk
1 can of chicken broth
1 glass of water

Spice Paste:
1 teaspoon of coriander seeds
1 teaspoon of cumin seeds
4 shallots (chopped)
3 cloves of garlic (chopped)
2 pieces of turmeric (peeled and chopped) or 1 tablespoon of turmeric powder
2-inch piece of galangal (peeled and sliced)
2-inch piece of ginger (peeled and sliced)
1 tablespoon of fresh lime juice
Other ingredients:
2 cups of sliced cabbages
2 cups of bean sprouts
1/2 pack of vermicelli or 1 small package of glass
noodles
2 limes, cut into wedges
2 hard-boiled eggs (cut into wedges)
1 stalk of spring onion (chopped)

Method:
Blend the spice paste in a food processor. Add some water if needed. Pour some oil in a pot and add in the spice paste. Stir the spice paste and wait for it to turn light brown. Add in chicken broth, coconut milk, lemon grass strips, and water. Once the broth starts boiling, add in chicken breast cubes. Cover the pot and lower the heat and simmer for 30 – 40 minutes. Add salt to taste.

Blanch beansprouts, pre-soaked vermicelli / glass noddles, cabbages in another pot of boiling water and transfer them into a bowl once they are cooked. Add in toppings of hard-boiled eggs, chopped spring onions and pour the hot chicken broth into the bowl. Serve hot with lime wedges.

Note: Indonesian chicken coto have many varients because every village or island is different how to cook. But the taste absolutly delicious.

Soto ayam is a yellow spicy chicken soup with lontong or nasi empit or ketupat (all compressed rice that is then cut into small cakes) and/or vermicelli or noodles, commonly
found in Indonesia, Singapore, and Suriname.

Turmeric is added as one of its ingredients to get yellow chicken broth. Besides chicken and
vermicelli, it is also served with hard-boiled eggs, slices of fried potatoes, Chinese celery leaves, and fried shallots. Occasionally, people
will add "koya", a powder of mixed prawn crackers with fried garlic or bitter Sambal (orange colored). Krupuk are a very common topping.

Different regions have their own variation of this dish, for instance:
Soto Ambengan, originated from Ambengan, Surabaya. Soto Ambengan is famous for its
delicious koya topping.
Soto Banjar
Soto Kudus
Soto Medan
Soto Makasar

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