Soto ayam
| Soto ayam | |
|---|---|
|
Soto ayam | |
| Course | Main |
| Place of origin | Indonesia[1][2] |
| Region or state | Nationwide |
| Creator | Indonesian cuisine[2] |
| Serving temperature | Hot |
| Main ingredients | Chicken in spicy light turmeric soup |
 Cookbook:Soto ayam  Soto ayam | |
Soto ayam is a yellow spicy chicken soup[3] with lontong or nasi empit or ketupat (all compressed rice that is then cut into small cakes) and/or vermicelli[4] or noodles, commonly found in Indonesia,[1][2] Singapore, and Suriname. Turmeric is added as one of its ingredients to get yellow chicken broth. It is probably the most popular variant of soto, a traditional soup commonly found in Indonesian cuisine. Besides chicken and vermicelli, it can also be served with hard-boiled eggs, slices of fried potatoes, Chinese celery leaves, and fried shallots. Occasionally, people will add "koya", a powder of mixed prawn crackers with fried garlic or bitter Sambal (orange colored). Krupuk are a very common topping.
Different regions have their own variation of this dish, for instance:
- Soto Ambengan, originated from Ambengan, Surabaya. Soto Ambengan is famous for its delicious koya topping.
- Soto Banjar
- Soto Kudus
- Soto Medan
See also
References
- ↑ 1.0 1.1 Chowhound Indonesia "Soto Ayam at Malioboro Country".
- ↑ 2.0 2.1 2.2 Food.com "Indonesian Chicken Noodle Soup (Soto Ayam)".
- ↑ Von Holzen, H.; Arsana, L. (2013). Authentic Recipes from Indonesia. Tuttle Publishing. p. 53. ISBN 978-1-4629-0535-5. Retrieved February 1, 2015.
- ↑ Harpham, Z.; Books, M. (2004). The Essential Wok Cookbook. Murdoch Books. p. 34. ISBN 978-1-74045-413-1. Retrieved Feb 1, 2015.
External links
- Indonesian chicken noodle soup (soto ayam) recipe from SBS Australia
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