Ultimate, Prepare Indonesian Chicken Soup Soto Ayam Bumbu Kuning Very Delicious

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24 ingredients, 6 steps, cooking Indonesian Chicken Soup (Soto Ayam Bumbu Kuning)

Hi every body, at this time you get cook recipe Indonesian Chicken Soup (Soto Ayam Bumbu Kuning) with 24 ingredients and 6 steps. Below this is how to cook, please read carefully.

In cooking there are some levels that must be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to culinary is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste not appropriate desired, and many others. Immediately, below are 24 ingredients and 6 stages of easy cooking Indonesian Chicken Soup (Soto Ayam Bumbu Kuning).

Ingredients all Indonesian Chicken Soup (Soto Ayam Bumbu Kuning)

1. You need 1 pack : chicken thigh fillets.
2. You need : Oil to fry.
3. You need : Lemongrass.
4. You need : Galangal.
5. You need : Ginger.
6. You need leaves : Lime.
7. Prepare : Vermicelli noodles.
8. You need : Eggs.
9. You need : Spring onions.
10. You need : Bean sprouts (optional).
11. Prepare : Limes (optional).
12. Prepare : Paste spices.
13. Prepare 3 : big shallots or 6 small shallots.
14. You need 6 : garlic cloves.
15. Prepare 1/2 tsp : turmeric powder.
16. It’s : Candlenuts (optional).
17. You need Drops : vegetable oil.
18. It’s 2 : lime leaves.
19. You need : Chili paste (sambal) optional.
20. Prepare 2 : small shallots or 1/2 big shallot.
21. You need 3 : garlic cloves.
22. Prepare 4 : chillies.
23. Prepare : salt.
24. It’s : oil.

If all cooking materials Indonesian Chicken Soup (Soto Ayam Bumbu Kuning) it’s ready, We’re going into the cooking stage. Below is how to cooking with fast.

Stages Cooking Indonesian Chicken Soup (Soto Ayam Bumbu Kuning)

1. Start blending the ingredients for paste spices (shallots, garlic cloves, turmeric powder, candlenuts, lime leaves and some oil). Use blender or food processor whichever easier. Pre heat a bit of oil and sauté the paste in a pan for about 15 minutes.
   
2. In the meantime, bring to boil 1.5-2 litre of water in a big pot and throw in lemongrass, cut galangal, cut ginger, some lime leaves.

When yellow paste is done, mix it in the pot to make the soup and put thigh fillets in. Skin on thighs actually tastes better but it’s your preference. Stir and add some salt, pepper and white sugar to your likeness.

1. Let the chicken cooked under medium heat, take out when they’re done. It should turn yellowish like this ! Now, keep the soup boiled in a small heat for another 1/2 hour or more. The longer, the better!
   
2. Now, my not so much favourite step is to fry them. Pre heat oil in a pan and start frying just until it turns golden brown, so it takes less than 2 minutes. I used oil splatter cover to reduce the splash and make sure you lower the heat A LOT once oil is heated.
   
3. Once it’s done, you can start shredding the chicken and also boil some eggs, vermicelli noodles, wash bean sprouts and cut some spring onions for toppings. Bean sprouts can be replaced by sliced cabbage or sliced tomatoes :)

Chilli paste needs to be sautéed in a small pan, it’s optional if you don’t want the soup spicy.

1. Put your noodles, shredded chicken and all toppings in your bowl, pour yellow soup to finish. Selamat makan (Bon appetite) !
   
2. Finish and Enjoy.

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