Ingredients with Measurements:
- 500g chicken breast, cut into bite-sized pieces
- 200g dried rice vermicelli noodles
- 1 stalk lemongrass, bruised
- 3 kaffir lime leaves
- 2 bay leaves
- 1 cinnamon stick
- 2 cloves
- 2 cardamom pods
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 4 garlic cloves, minced
- 1 onion, chopped
- 1 tbsp vegetable oil
- 1 tbsp sweet soy sauce
- 1 tbsp fish sauce
- 1 tsp salt
- 1 tsp sugar
- 1/4 tsp white pepper
- 4 cups chicken broth
- 4 cups water
- 2 hard-boiled eggs, sliced
- 2 cups bean sprouts
- 1/4 cup chopped scallions
- 1/4 cup chopped cilantro
- 1 lime, cut into wedges
Special equipment needed:
- Mortar and pestle
- Large pot
Step-by-step instructions:
1. In a mortar and pestle, grind the coriander seeds, cumin seeds, and cloves into a fine powder.
2. In a large pot, heat the vegetable oil over medium heat. Add the onion and garlic and sauté until fragrant.
3. Add the ground spices, lemongrass, kaffir lime leaves, bay leaves, cinnamon stick, and cardamom pods to the pot. Stir until fragrant.
4. Add the chicken and stir until the chicken is coated with the spices.
5. Add the chicken broth, water, sweet soy sauce, fish sauce, salt, sugar, and white pepper to the pot. Stir to combine.
6. Bring the soup to a boil, then reduce the heat to low and let it simmer for 30 minutes.
7. While the soup is simmering, cook the rice vermicelli noodles according to the package instructions. Drain and set aside.
8. To serve, divide the noodles into bowls. Ladle the soup over the noodles.
9. Top each bowl with sliced hard-boiled eggs, bean sprouts, scallions, and cilantro.
10. Serve with lime wedges on the side.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for sautéing, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat: 8g
Carbohydrates: 40g
Protein: 30g
Sodium: 1200mg
Substitutions for ingredients:
- Chicken breast can be substituted with chicken thighs or tofu for a vegetarian option.
- Dried rice vermicelli noodles can be substituted with fresh rice noodles or egg noodles.
- Sweet soy sauce can be substituted with regular soy sauce and a pinch of sugar.
Variations:
- Add sliced mushrooms or bok choy to the soup for extra vegetables.
- Top with fried shallots for extra crunch.
- Use shrimp or beef instead of chicken for a different protein option.
Tips and tricks:
- Bruise the lemongrass by hitting it with the back of a knife to release its flavor.
- Toast the spices before grinding them for extra flavor.
- Make the soup ahead of time and reheat it before serving.
Storage instructions:
Store the soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in individual bowls with the toppings arranged neatly on top.
Garnishes:
Chopped scallions, cilantro, and lime wedges.
Pairings:
Serve with steamed rice or crusty bread.
Suggested side dishes:
Fried tofu or spring rolls.
Troubleshooting advice:
If the soup is too salty, add more water to dilute it.
Food safety advice:
Make sure the chicken is cooked through before serving.
Food history:
Soto Mi Ayam is a traditional Indonesian chicken noodle soup.
Flavor profiles:
Savory, slightly sweet, and aromatic.
Serving suggestions:
Serve hot as a main dish.
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Region: Indonesian