You are looking for inspiration recipes soto ayam (chicken and bean sprouts soup) that are interesting? How to prepare it is indeed difficult and easy. If wrong processing, the result will be tasteless and in fact tend to be unpleasant. Even though the delicious soto ayam (chicken and bean sprouts soup) should had aroma and taste that can provoke our taste buds.

There are several things that more or less affect the taste quality of soto ayam (chicken and bean sprouts soup), start from the type of material, next material selection fresh, until the way of making and serving it. No need worry if want to prepare soto ayam (chicken and bean sprouts soup) delicious wherever you are, because as long as you know the trick, this dish is able be treat special

Ingredients and seasonings required for prepare

1. Use 1/2 half big whole chicken breast
2. Use 2 litter water
3. Use 3 tablespoons oil
4. Prepare 2 stalk lemon grass, bruised
5. Prepare 3 kaffir lime leaves
6. Prepare 50 g glass noodles,cut, soaked in hot water until tender, drained
7. Use 100 gram short bean sprouts, balanced, drained
8. Prepare 3 spring onions, chopped
9. Use 2 spring Chinese parsley, sliced
10. Use 1-2 tablespoon fried shallots (u can buy in Asian grocery)
11. Prepare 75 gram potatoes chips
12. Use 4 hard boiled eggs, quartered
13. Prepare Sweet soy sauce and lime juice and sambal
14. Use Oil for deep frying
15. Use Spices (ground)
16. Take 1 teaspoon chopped ginger
17. Use 2 teaspoon chopped turmeric
18. Use 1 teaspoon peppercorns
19. Prepare 5 candlenuts roasted
20. Prepare 5 cloves garlic
21. Use 3 shallots
22. Prepare 1 teaspoon salt

The most commonly used name for this chicken noodle soup is soto but it has other names depending. Add in the Spice Paste and stir with spatula back and forth until aromatic. Add in the chicken broth, coconut milk, lemongrass and water. Add in the chicken breast cubes.

How to make Soto ayam (chicken and bean sprouts soup):

1. Heat 3 tablespoon oil and saute the ground spices, lemon grass and kaffir lime leaves until fragrant, then add the stock.
2. Continue to simmer over low heat about 15 minutes, add the chicken in the stock until tender.
3. Remove chicken, add little bit of water into the stock then taste. Set asides. Deef fry the chicken until crispy, then shred finely.
4. To serve: Arange glass noodles, been sprouts, chicken, spring onions, Chinese parsley and fried shallots in a bowl, and poring boiling stock over. Garnish with potato chips and boiled egg. Serve with sambal, sweet soy sauce and lime juice.
5. Note: you also can use shrimp crackers blended and put on the top of soup as Garnishing.
6. Done and ready to serve!

Place the chicken pieces in a large wok or stock pot with the lemongrass, kaffir lime leaves and celery. Reduce the heat to a slow rolling boil and skim the surface of the stock as necessary. Remove when they are cooked through. Add in shallots, garlic, candlenuts, and peeled turmeric root. Take shallots, garlic, candlenuts, and turmeric root out and put everything into a food processor.

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