Soto Ayam / Yellow Spicy Chicken Noodle Soup

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Soto ayam, a classic Indonesian dish that is spicy, sour, flavourful and infused in aromas. I have only tasted it when our Indonesian friend Nora made it for us a few weeks ago. I have been craving for soto ayam ever since and I tried to make it a couple of times. It was so good, not as good as the one Nora made though because she uses her own chili sauce and I think it makes a clear difference, of course. But now I have a basic recipe to share with you. If you ever enjoy noodle soup as much as I do, I assure you will love this one. It is very luring. It is a bit complicated to make since it requires a lot of spices and some works to do like boiling the noodle and egg, but trust me it is so worth the effort.

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( Make 2 servings)

Ingredients:

2 Chicken thighs (about 1 kilo with bones), cleaned

200 g Rice noodles, cook according to package or until soften

2 Shallots, sliced

4 Garlic cloves, diced

2 pcs Sliced ginger

2-4 Kaffir lime leaves

1 Lemongrass stalk, halved and then cut into long sticks

1 tbsp Coriander powder

1 tbsp Cumin powder

1/2 tbsp Turmeric powder

1 l Water

2 tsp Salt

White pepper to taste

To Garnish:

50 g Bean sprouts, washed

1 Hard-boiled egg, halved

Coriander leaves

Fried shallot

Lime wedges

Chili sauce (I used Siracha)

Sweet soy sauce

Methods:

1) Put all the ingredients except the rice noodles and garnishment into a deep pot, bring to boil and covered, simmer for about 30 minutes. (I used pressure cooker so it took about 15 minutes).

2) Add salt and pepper to taste, place cooked rice noodle into bowls. Drain the soup with sieve. Pour soup over the noodle, then top up with chicken from the soup, half an egg, lime wedge, coriander leaves, fried shallot, and some bean sprouts. To serve, add in some small amount of sweet soy sauce and chili sauce according to own preference ( I put about 1 tablespoon each). It was such a satisfying dish.

IMG_2202PS: When the rice noodle is cooked, do rinse it with very cold water to prevent it from sticking together.

I will try to figure out a vegetarian version of this soon. 😉

 

Clear Noodle Soup / 清汤面

Warm noodle soup1

In case you wonder, I am a huge fan of noodles! 😀 I eat noodles every other day in my daily life. I guess it is a typical Asian/Chinese habit. Once I was into a low carb diet, you can imagine how hard it was for me. I felt shaky for not eating carbs, my body simply did not like it at all. Anyway, noodle is being a big part of Asian’s life. We never get bored of it, because you can make so many version of noodle: stir-fry, cold & warm salad, soup, wrapped in spring roll, deep-fried, ‘dry-mixed/干捞’, and even as a sweet dessert. I simply love it!

Chinese people eat noodles any time of the day, at least I supposed. For me it has mostly been my breakfast, even in Finland. When I was little, I lived in a village where there is a local noodle hawker stall by the street run by my grandma’s friend. And that was mostly what I ate during my childhood, just before my kindergarden bus came to pick me up. 😀 However, that egg noodle is different than this recipe. It is actually called dumpling noodle soup (云吞面), which I believe is cooked with pork bones broth and usually served with Char Siew and dumplings with minced-pork and prawn filling. But guess what, this vegetable broth that I made is so tasty and sweet that it goes so well with egg noodle! And it’s healthier and lighter too, without the unnecessary animal fat. Once you get the broth done, it takes minutes to get your noodle soup ready. Excellent!

Dried Chinese Shiitake

Raw materials

Vegetable broth ingredients:

I Celery stalk

2 Carrots

1 Onion

1 Spring Onion

3-5 Dried Chinese shiitake mushrooms, soaked in water

3-5 Champignon mushrooms (optional)

3 l water

Dash of salt and pepper

Methods:

1. Cut vegetables in chunks. Bring water to boil in a broth pot and add in all the vegetables.

2. When it comes to boil again, turn to medium heat and cook for 2 hours. Season with salt and pepper.

Note 1: You can play around with the ingredients, for example by adding ginger, pickled mustard, garlic, dried chill, cabbage, tomato, spring onion, leek, lemongrass, soybean, etc. These all bring extra flavour and fragrance to broth/ soup in general. But not too much of each, and please don’t put everything I just said! Otherwise the taste will be overpowering, or completely mess-up.

Note 2: You wanna add enough water when making a broth, and not to add water anymore once you get the cooking started. It will ruin it. 😉 Taste bland. 

V4

(Make 2 servings)

Warm noodle soup ingredients:

100 ml Vegetable broth

150g/ 2 portions Dried egg noodles

4 tbsp Soy sauce

Dash of white pepper

4 Champignon/ Shiitake mushrooms

6-8 Broccoli florets

1 cup Dried soy meat

Methods:

1. Pour broth in a sauce pan, add in noodles, dried soy meat and vegetables and bring to boil. Cook for another 3 minutes (or depends on how long your noodle needs to be cooked). Season with soy sauce and white pepper. Served with additional fried onions or chopped spring onion. Enjoy!

Note 1: Any meat or ingredient could go well with this broth, like pork, tofu, chicken, fish balls, anchovies or dumplings, as well as the vegetables. I like to add in ingredients that help me to balance my carbohydrates, protein and veggies intake. And you should too! 

Note 2: Cook the noodle separately if you know your noodle will release too much starch, which can change the flavour of the  soup.

Clear noodle soup

You wanna get a good broth for noodle soup because that seems to be the most essential thing in the final outcome, and it is worth to invest in a bottle of good quality soy sauce as well ( I recommend buying from ethnic stores). And I’m not saying that my broth recipe is perfect, but it is good enough for home cooking at least. And it is also money wise. 😉

In Finland, whenever you get sick, the doctor often asks you to drink tea and honey for healing. But in Malaysia, the doctor will ask you to eat porridge and this kind of clear noodle soup. And I think I might have converted my husband to a Chinese too, since what he asked for was noodle soup whenever he got sick. Ha ha ha! (evil face)

Garlicky Pork Noodle Soup 猪肉粉 / My all time favorite

Pork noodle soup ready to serve

I remember when I used to live in Kuala Lumpur, there was this food court named ‘Big Prawns’ located about 1.5 kilometers away from our home. Despite all the delicacies you may find, like clay-pot chicken rice, Asam Laksa, economy rice buffet, grilled chicken wings, otak otak…, pork noodle soup is definitely my all time favorite. You have to be alert, got to remember to ask for the one with only pork meatballs, pork strips or minced meat. Otherwise you will find pork stomach, intestines, and sometimes blood sausages in your noodle soup when it is delivered! I am not a big fan of bizarre food, but of course it is up to one’s preference.

Later on when I moved back to Johor Bahru, Southern Malaysia where it is right next to Singapore, I’ve realized that they don’t sell pork noodle soup at all. According to Malaysian local newspaper GuangMing Daily, Pork noodle soup is actually one of the Kuala Lumpur iconic hot dishes. Therefore my friends, do try it out when you ever visit my home country. 🙂

Rice noodle

Summer Cabbage

This is my quick version of pork noodle soup whenever I have only 30 minutes to cook and I’m super hungry. I added pickled mustard for extra flavor which you can find in ethnic store.

Pickled Mustard

( Serve 1)

Ingredients:

50g Rice noodle

100g Pork strips

2 garlic cloves, minced

5dl Stock/ water

1 tbsp soy sauce

1/2 tsp white pepper

80g/ 1 portion summer cabbage, chopped

1 tbsp pickled mustard strips (optional)

Chopped spring onion (optional)

Fried onion (optional)

Methods:

1) Heat up oil in a deep wok/ sauce pan. Saute garlic in oil until brown. Add pork and pickled mustard strips, stir-fry until pork is brown and fragrant.

2) Add stock/ water and bring to boil. Add soy sauce, white pepper and summer cabbage. Let it cook for a few minutes until the cabbage is cooked.

3) Served in a bowl with chopped spring onion and fried onions. Enjoy!

PS: For more authentic version, use pork bone stock and served with pork meatballs and minced meat. 🙂

Garlic in the frying

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1 bowl of water for 1 portion

Almost ready

开动咯!:D