Créé avec l’IA
Soto Ayam
60 min 600 kcal par portion Moyen
Ingrédients
4 Portions
- chicken breast500 g
- vermicelli noodles200 g
- boiled eggs2 pieces
- bean sprouts100 g
- lemongrass2 stalks
- kaffir lime leaves4 leaves
- turmeric powder1 tablespoon
- garlic2 cloves
- onion1 piece
- vegetable oil2 tablespoons
- chicken stock1 liter
- soy sauce2 tablespoons
- lime juice1 tablespoon
- red chilies2 pieces
- Saltto taste
- Pepperto taste
Instructions
- 1
Begin by boiling the chicken breast in the chicken stock until fully cooked. Remove the chicken and shred it into bite-sized pieces.
- 2
In a separate pan, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, sautéing until fragrant.
- 3
Add the turmeric powder, lemongrass stalks (bruised), and kaffir lime leaves to the pan. Stir well to combine the flavors.
- 4
Pour the sautéed mixture into the pot with the chicken stock. Add the shredded chicken back into the pot.
- 5
Season the soup with soy sauce, lime juice, salt, and pepper to taste. Let it simmer for about 10 minutes.
- 6
Meanwhile, cook the vermicelli noodles according to the package instructions. Drain and set aside.
- 7
To serve, place a portion of vermicelli noodles in a bowl. Ladle the hot soup over the noodles, ensuring each bowl gets a good amount of chicken and broth.
- 8
Top each bowl with bean sprouts, sliced boiled eggs, and sliced red chilies.
