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Soto Ayam Recipe – Indonesian Chicken Noodle Meal bowl
Soto Ayam Recipe is an Indonesian bowl with various elements that includes a flavoursome coconut milk broth that is packed with fresh and earthy flavours from the lemon grass, kaffir lime leaves, ginger and garlic and whole spices like black pepper, and cumin seeds. Onions, Garlic, Ginger, Turmeric powder (Haldi), Cumin seeds (Jeera), Coriander (Dhania) Seeds, Whole Black Peppercorns, Lemongrass, Coconut milk, Water, Garlic, Lemongrass, Kaffir lime leaves, Spring Onion Greens, Celery, Salt, Chicken breasts, Lemon juice, Bean Sprouts, Rice noodles, Boiled egg, Coriander (Dhania) Leaves, Lemon wedges For the spice paste 2 Onions , cut into cubes 8 cloves Garlic 1 inch Ginger 1 teaspoon Turmeric powder (Haldi) 1 teaspoon Cumin seeds (Jeera) 1 teaspoon Coriander (Dhania) Seeds 1 teaspoon Whole Black Peppercorns 1 Stalks Lemongrass For the coconut milk broth 1 cup Coconut milk 2 cups Water 2 teaspoons Garlic , fried 2 Stalks Lemongrass 5 Kaffir lime leaves 1/4 cup Spring Onion Greens 1/4 cup Celery Salt , to taste 200 grams Chicken breasts 1 tablespoon Lemon juice Other Ingredients 1/2 cup Bean Sprouts 1/2 cup Rice noodles 2 Boiled egg 1/2 cup Coriander (Dhania) Leaves Lemon wedges , to serve 20 20 To begin making the Soto Ayam Recipe/Indonesian Chicken Noodle Meal bowl, keep the elements ready. Lemon wedgesBoil the Eggs and once boiled, peel and cut into 4 wedges. Dip the bean sprouts in a bowl of hot water for about 2 minutes and drain the water. Keep the bean sprouts aside.