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Malaysian chicken noodle soup

Craving a hearty soup? Cook up this Malaysian chicken noodle soup, also called Soto ayam. Best thing about this dish is that it contains so many spices

Malaysian chicken noodle soup
1 hours 10 minutes 4 people Main course
Malaysian chicken noodle soup

Ingredients

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  • 2 chicken fillets
  • 2 boiled and sliced potatoes
  • 2 limes
  • 100 gram rice vermicelli
  • 3 litre of chicken stock (store-bought or make your own)
  • 3 eggs
  • 2 red chilli peppers
  • 2 green chilli peppers
  • vegetable oil (we've used sunflower oil)
  • 4 spring onions
  • 3 onions
  • 2 bay leaves
  • 2 cinnamon sticks
  • 4 star anise
  • 2 bashed lemongrass sticks
  • 8 cloves
  • piece of freshly minced ginger
  • 8 garlic cloves
  • 2 teaspoons of white peppercorns
  • 3 teaspoons of coriander powder
  • 2 teaspoons of cumin powder
  • 2 teaspoons of turmeric powder
  • salt and pepper
Malaysian chicken noodle soup ingredients
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Kitchen equipment

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  • A blender or mortar and pestle
  • Ziploc freezer bags
  • A big pan
  • Pan for boiling eggs.


Preparation

1 hours 10 minutes 4 people Main course

View the original recipe via:
https://ohmydish.com/recipe/malaysian-chicken-noodle-soup


Marinating the chicken -- 20 minutes

BLEND these ingredients together in a blender or mortar and pestle: ginger, 8 garlic cloves, white peppercorns, coriander powder, cumin powder and turmeric powder.

CLEAN the chicken fillets, remove any excess fat, blood or muscle. CUT each chicken fillet into strips. TRANSFER each chicken fillet to a freezer bag.

ADD the blended herb mixture in each bag, place in refrigerator and let rest for at least 10 minutes. Meanwhile boil the eggs in about 9 minutes. 

Meanwhile, chop the green onions and remove the seeds from the chili peppers and chop them into fine rings. 

Chicken noodle soup
Chicken noodle soup

Preparing the chicken stock -- 40 minutes

Finely chop the onions and chop the lemongrass in smaller pieces, otherwise it will not fit in your pan. Sauté these herbs: cinnamon sticks, cloves, star anise, onions, bay leaves and lemongrass in a big pan.

Continue sautéing until the onions start to brown. ADD the chicken strips to the mixture and continue cooking it for another 10 minutes. During this time, mix and turn the chicken strips regularly.

POUR in 3 liter of hot chicken stock and let simmer (on low heat) for about 25 minutes. Bring water to a boil in the water kettle and pour the water over the rice noodles.

Let them soak for a few minutes and then drain and place them under running cold water to prevent them from sticking togethet.

REMOVE chicken strips, let cool and shred into bite size pieces. REMOVE the aromatics (star anise, cinnamon sticks, bay leaves, lemon grass and cloves) and any excess oil from the chicken stock.

Putting it together -- 10 minutes

Grab nice deep plates or bowls, place the blanched noodles in the middle. LADLE over a few spoons of chicken broth and add shredded chicken, some potato slices, lime wedges, sliced hard-boiled eggs.

FINELY chop the spring onions and sprinkle over some of it on each plate. Top it off with red and green chili pepper slices, you can also add some fresh coriander and finely chopped shallots if you like. Enjoy!


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