Mee Soto Ayam with Sambal Chili Kicap | The ONLY Asian Chicken Noodle Soup You Need!

Today we’re making Soto Ayam, or Chicken Soto Soup, also known as the best Asian Chicken soup you’ve ever made in your life! This is a Malay dish adapted from the OG Indonesian Soto. In Singapore and Malaysia it’s commonly served with yellow noodles or lontong rice cakes. To me this dish is never complete without a spicy dark sweet soy sauce on the side and I’ll show you that in this recipe too.

00:34 – Blending the Base Paste
01:49 – Cooking the Soto Chicken Soup
04:40 – Taking out and Shredding the Chicken
05:04 – Making the Sambal Cili Kicap Sauce
06:00 – Noodle Assembly

Ingredients:

  • 4 servings or 500g Noodles, blanched
  • Beansprouts (or vegetables of choice, I used Chye Sim)

Garnished with:

  • Calamansi Limes
  • Coriander Leaves
  • Fried Shallots

Blended Base Paste:

  • 2 Onion
  • 3-4 Garlic
  • 1 tbsp or 1/2 inch Ginger
  • 1 tbsp or 1/2 inch Galangal
  • 4 Candlenuts (optional. replaceable with hazelnuts or cashew nuts.)
  • 1 tsp Coriander Seeds
  • 1/2 tsp Cumin
  • 1/2 tsp Turmeric Powder (optional)

The Soto Soup:

  • 5-600g Chicken or 2 Chicken Breasts
  • 1.5 litres Water
  • 1 stalk Lemongrass, bruised (how to bruise lemongrass: https://youtu.be/Kk1t9DqlGYk?t=111)
  • 2 Star Anise
  • 4 Cloves
  • 4 Cardamom Pods
  • 1 Cinnamon
  • 1 tbsp Salt (or to taste)
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  • 1 tsp White Pepper

Sambal Cili Kicap Spicy Sauce:

  • 1/2 cup Dark Sweet Soy Sauce or Kicap Manis
  • 4 Fresh Green Chillies
  • 3 Thai Bird’s Eye Chillies
  • 3 cloves Garlic
  • 2 tbsps Lime Juice or Juice from about 4 Calamansi Limes
  • 1/2 tsp Sugar (adjust to taste)
  • 1/2 tsp Salt (adjust to taste)
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