Step-by-Step Guide to Make Gordon Ramsay Indonesian Chicken Soup (Soto Ayam Bumbu Kuning)

Hello everybody, it is me again, Dan, welcome to our recipe site. Today, I will show you a way to prepare a special dish, indonesian chicken soup (soto ayam bumbu kuning). One of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Indonesian Chicken Soup (Soto Ayam Bumbu Kuning) is one of the most popular of current trending meals in the world. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. Indonesian Chicken Soup (Soto Ayam Bumbu Kuning) is something that I’ve loved my entire life. They are nice and they look wonderful.

To get started with this particular recipe, we must first prepare a few components. You can have indonesian chicken soup (soto ayam bumbu kuning) using 24 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Indonesian Chicken Soup (Soto Ayam Bumbu Kuning):

1. Get 1 pack chicken thigh fillets
2. Make ready Oil to fry
3. Take Lemongrass
4. Take Galangal
5. Get Ginger
6. Take leaves Lime
7. Prepare Vermicelli noodles
8. Take Eggs
9. Make ready Spring onions
10. Prepare Bean sprouts (optional)
11. Make ready Limes (optional)
12. Get Paste spices
13. Make ready 3 big shallots or 6 small shallots
14. Prepare 6 garlic cloves
15. Make ready 1/2 tsp turmeric powder
16. Get Candlenuts (optional)
17. Take Drops vegetable oil
18. Take 2 lime leaves
19. Prepare Chili paste (sambal) optional
20. Prepare 2 small shallots or 1/2 big shallot
21. Get 3 garlic cloves
22. Prepare 4 chillies
23. Take salt
24. Take oil

Instructions to make Indonesian Chicken Soup (Soto Ayam Bumbu Kuning):

1. Start blending the ingredients for paste spices (shallots, garlic cloves, turmeric powder, candlenuts, lime leaves and some oil). Use blender or food processor whichever easier. - Pre heat a bit of oil and sauté the paste in a pan for about 15 minutes.
2. In the meantime, bring to boil 1.5-2 litre of water in a big pot and throw in lemongrass, cut galangal, cut ginger, some lime leaves. - - When yellow paste is done, mix it in the pot to make the soup and put thigh fillets in. Skin on thighs actually tastes better but it’s your preference. Stir and add some salt, pepper and white sugar to your likeness.
3. Let the chicken cooked under medium heat, take out when they’re done. It should turn yellowish like this ! Now, keep the soup boiled in a small heat for another 1/2 hour or more. The longer, the better!
4. Now, my not so much favourite step is to fry them. Pre heat oil in a pan and start frying just until it turns golden brown, so it takes less than 2 minutes. I used oil splatter cover to reduce the splash and make sure you lower the heat A LOT once oil is heated.
5. Once it’s done, you can start shredding the chicken and also boil some eggs, vermicelli noodles, wash bean sprouts and cut some spring onions for toppings. Bean sprouts can be replaced by sliced cabbage or sliced tomatoes :) - - Chilli paste needs to be sautéed in a small pan, it’s optional if you don’t want the soup spicy.
6. Put your noodles, shredded chicken and all toppings in your bowl, pour yellow soup to finish. Selamat makan (Bon appetite) !

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