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Vegetarian Soto Ayam
This turmeric-tinged soup is a meatless version of Indonesian soto ayam, a peppery chicken soup.
👥 4 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 15 min🔥 Cook: 20 min👤 Patricia Tanumihardja📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●bowl
📝 Preparation Steps
1
Heat the oil in a large saucepan over medium-high heat until shimmering hot. Fry the garlic, ginger, and shallots until aromatic, ⏱️ 30 seconds to ⏱️ 1 minute. Stir in the turmeric and cook for another ⏱️ 30 seconds.
2
Pour in the stock and drop in the lemongrass and lime leaves, if using. Season with the salt, sugar and pepper. Add the potatoes and simmer until tender, 15 to ⏱️ 20 minutes. Taste and adjust seasonings as needed. Remove the lemongrass and lime leaves.
3
While the soup is simmering, soak the cellophane noodles in boiling water for 10 to ⏱️ 15 minutes or until soft. Drain and set aside.
4
To serve, divide the noodles, egg halves, and bean sprouts among 4 bowls. Pour ½ to ¾ cup soup into each bowl and garnish with green onions, fried shallots, celery leaves, and potato chips.
5
Serve immediately with steamed jasmine rice and lime wedges, with the chile paste and Sweet Soy Sauce in small dishes alongside.
(100 g) bean sprouts or shredded cabbage, blanched1 cupChile paste, such as sambal oelekSweet Soy Sauce (see below)
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