Soto Ayam
Yellow chicken soup.
Contains common allergens
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Instructions
- 1
Blend the turmeric, shallots, garlic, and coriander into a smooth yellow paste.
- 2
Sauté the paste with bruised lemongrass in a large pot over medium heat until deeply fragrant and slightly darkened.
- 3
Pour in the water and add the chicken. Bring to a boil, then lower the heat and simmer for 40 minutes to make a rich broth.
- 4
Remove the cooked chicken, let it cool slightly, then shred the meat off the bones and set aside.
- 5
Soak the glass noodles in hot water for 5 minutes until soft, then drain and divide among serving bowls.
- 6
Top noodles with the shredded chicken, pour over the hot turmeric broth, and garnish with boiled eggs and fried shallots.
Plan it in Listahan
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