Soto Ayam

Ingredients

  • 1/3 cup peeled garlic cloves
  • 1 cup sliced shallots
  • ¼ cup salted, roasted macadamia nuts or blanched almonds
  • 6 thin slices (the size of a quarter) fresh galangal or fresh ginger
  • 1 teaspoon ground turmeric
  • 1 tablespoon salad oil
  • 2 ½ quarts fat-skimmed chicken broth
  • + 14 more ingredients
    • 1 stalk (12 to 15 in.) fresh lemon grass or 3 strips (½ by 4 in.) lemon peel, yellow part only
    • 1 ½ pounds boned, skinned chicken breasts, rinsed
    • 4 to 6 ounces dried bean thread noodles (saifun)
    • Salt and pepper
    • 3 cups finely shredded cabbage
    • 3 cups bean sprouts, rinsed and drained
    • 1 cup thinly sliced green onions, including tops
    • 1 cup diced Roma tomatoes
    • 1 cup chopped fresh cilantro
    • 4 hard-cooked large eggs, shelled and cut into wedges
    • 2 cups potato chips or shrimp chips (optional)
    • ½ cup fried shallots
    • Lime wedges
    • Chili sambal, Asian red chili paste, or minced fresh hot chilies

1. In a food processor, combine garlic, sliced shallots, macadamia nuts, galangal, and turmeric. Whirl mixture to a paste, scraping container sides as needed. (Or chop ingredients with a knife, then whirl in a blender to a paste.) 2. In a 5- to 6-quart pan over high heat, stir the paste and the ...

View full recipe at SpringPad

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