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Soto Ayam

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Ingredients
  

Soup

  • 1 medium chicken I used a free range one
  • 2 lemon grass bruised by the back of a heavy knife and choped into 2 cm lengths
  • 4 kaffir leaves

Spice paste (ground together)

  • 1/2 onions or 5 cherry sized shallots
  • 5 garlic cloves
  • 1 thumb length ginger
  • 1 tsp ground coriander
  • 3/4 tsp ground cumin
  • 1 tsp turmeric powder
  • 1/2 tsp ground black pepper

Noodles or Nasic Impit

  • 3 liters of hot water
  • 1 packet of bee hoon or yellow noodles
  • Prepared Nasi Impit

Optional

  • 6 bergedils
  • 3 hard boiled eggs halved
  • Chopped spring onions
  • Chopped cilantro leaves and Thai basil leaves
  • Fried shallots
  • 1/2 cup of blanched bean sprouts
  • 1 Tbsp cooking oil

Instructions
 

Soup

  • Make the soup by boiling about 1.5 liters of water withe the chicken, kaffir lime leaves and lemon grass. It took 30 minutes from frozen to done in a pressure pot and probably 45 minutes if the chicken is not frozen and normally over-the-stove cooking.
  • Heat up the oil and fry the spices till oil exudes.
  • Pour the soup over the paste through a sieve. Adjust the seasoning.

Noodles

  • Soak the bee hoon in the hot water for 1-2 minutes till just hydrated.

Serve

  • Place in a bowl with the noodles and topping. Then pour soup over.
  • Enjoy while it is still hot!