Fragrant Chicken Soup (Soto Ayam)

 Finally, after all the procrastination! Soto Ayam - Fragrant Chicken Soup, recipe courtesy of the Paddock restaurant in the Kuala Lumpur Hilton.

Never have I cooked soup with such a simple presentation, yet SO much prep, but it was worth it.

A fresh batch of broth from the results of two rotisserie chickens, lemongrass, onion, and peppercorns. An additional chicken breast was added.

Then a puree of onion, shallots, ginger, and garlic is combined with poppy seeds, coriander, white pepper, aniseed and cumin. Pho noodles added for fun and substance.

More lemongrass stalk, cinnamon sticks, and 3 star anise.

Topped with crispy, fried shallots sliced razor thin, and a sprinkle of cilantro.

What a great way to rummage the spice rack. Note for next time, keep stirring the soup as you eat it, because the ground poppy seeds tend to sink.

Recipe posted as found:

FRAGRANT CHICKEN SOUP (Soto Ayam)

The Paddock restaurant in the Kuala Lumpur Hilton specializes in Malay luncheons daily. This is one of the most-requested dishes. 

(Recipe typed verbatim, please read before beginning, as some ingredients are duplicated for use later in the recipe)

4 to 6 servings

1 (3) lb. chicken, cut into serving pieces

2 quarts cold water

1 medium onion, chopped

1 fresh lemongrass stalk, *finely chopped and pounded, or 1 strip lemon peel

12 black peppercorns

2 tsp. salt (or to taste)

1 medium onion, chopped

6 shallots, minced

¼ cup grated fresh ginger

2 garlic cloves, minced

2 Tbl. vegetable oil

3 Tbl. cold water

1 Tbl. ground poppy seeds

1 tsp. ground coriander

½ tsp. freshly ground white pepper

½ tsp. ground aniseed

½ tsp. ground cumin

1 fresh lemongrass stalk or 1 strip lemon peel

3 3” cinnamon sticks

3 sections star anise

Vegetable oil (for deep frying)

½ cup shallots, sliced

½ cup finely chopped green onion

¼ cup fresh cilantro leaves

Bone chicken breasts, reserving bones. Cut breast meat into 1/4” thick strips. Wrap tightly and refrigerate. Combine breast bones and remaining chicken in large saucepan with 2 quarts water. Bring to a boil, skimming surface occasionally. Add 1 onion, 1 chopped lemongrass stalk, peppercorns and salt. Simmer 1 hour. Strain stock, reserve cooked chicken meat for another use. Discard vegetables.

Puree 1 onion, 6 shallots, ginger and garlic in processor or blender. Heat 2 Tbl. oil in another heavy large saucepan over low heat. Add onion mixture and stir 5 minutes.

Mix 3 Tbl. water, poppy seeds, coriander, white pepper, aniseed and cumin to paste. Blend into onion mixture. Stir for 3 minutes.

Bring stock to simmer in medium saucepan. Stir in onion mixture, 1 lemongrass stalk, cinnamon and star anise. Simmer 20 minutes.

Meanwhile, heat oil in deep fryer or small saucepan to 375 degrees. Add ½ cup shallots and fry until golden, about 1 minute. Drain on paper towels.

Add chicken breast strips to soup and simmer until just opaque, about 3 minutes. Discard lemongrass, cinnamon and star anise. Garnish soup with fried shallots, green onion and cilantro.

* My two cents. Way too much ginger, I used half the amount. Same for salt. 1 teaspoon is plenty. We like thicker soups, so we added Pho noodles, though rice would have been splendid as well. I had to read it a few times and make adjustments. Three minutes for chicken to cook seemed a little 'eh'. Also, I've seen 'fragrant chicken soup' on the internet, but I could not find this particular recipe anywhere at all. I think (think) it was either in Bon Appetit or Gourmet years and years ago.

• 
  

  · Stop Notifications · Share
  

  • 
    
  • o Recipe, in case anyone is feeling industrious for soup

  
  The Paddock restaurant in the Kuala Lumpur Hilton specializes in Malay luncheons daily. This is one of the most-requested dishes.
  
  (Recipe typed verbatim, please read before beginning, as some ingredients are duplicated for use later in the recipe. You may wish to alter the amount of some ingredients, cooking time, etc.)
  
  4 to 6 servings
  
  1 (3) lb. chicken, cut into serving pieces
  2 quarts cold water
  1 medium onion, chopped
  1 fresh lemongrass stalk, *finely chopped and pounded, or 1 strip lemon peel
  12 black peppercorns
  2 tsp. salt (or to taste)
  
  1 medium onion, chopped
  6 shallots, minced
  ¼ cup grated fresh ginger
  2 garlic cloves, minced
  2 Tbl. vegetable oil
  
  3 Tbl. cold water
  1 Tbl. ground poppy seeds
  1 tsp. ground coriander
  ½ tsp. freshly ground white pepper
  ½ tsp. ground aniseed
  ½ tsp. ground cumin
  
  1 fresh lemongrass stalk or 1 strip lemon peel
  3 3” cinnamon sticks
  3 sections star anise
  
  Vegetable oil (for deep frying)
  ½ cup shallots, sliced
  
  ½ cup finely chopped green onion
  ¼ cup fresh cilantro leaves
  
  Bone chicken breasts, reserving bones. Cut breast meat into 1/4” thick strips. Wrap tightly and refrigerate. Combine breast bones and remaining chicken in large saucepan with 2 quarts water. Bring to a boil, skimming surface occasionally. Add 1 onion, 1 chopped lemongrass stalk, peppercorns and salt. Simmer 1 hour. Strain stock, reserve cooked chicken meat for another use. Discard vegetables.
  
  Puree 1 onion, 6 shallots, ginger and garlic in processor or blender. Heat 2 Tbl. oil in another heavy large saucepan over low heat. Add onion mixture and stir 5 minutes.
  Mix 3 Tbl. water, poppy seeds, coriander, white pepper, aniseed and cumin to paste. Blend into onion mixture. Stir for 3 minutes.
  
  Bring stock to simmer in medium saucepan. Stir in onion mixture, 1 lemongrass stalk, cinnamon and star anise. Simmer 20 minutes.
  
  Meanwhile, heat oil in deep fryer or small saucepan to 375 degrees. Add ½ cup shallots and fry until golden, about 1 minute. Drain on paper towels.
  
  Add chicken breast strips to soup and simmer until just opaque, about 3 minutes. Discard lemongrass, cinnamon and star anise. Garnish soup with fried shallots, green onion and cilantro.
  
  * My two cents. Way too much ginger, I used half the amount.
  Same for salt. 1 teaspoon is plenty. We like thicker soups, so we added Pho noodles, though rice would have been splendid as well. I had to read it a few times and make adjustments. Three minutes for chicken to cook seemed a little 'eh'. Also, I've seen 'fragrant chicken soup' on the internet, but I could not find this particular recipe anywhere at all. I think (think) it was either in Bon Appetit or Gourmet years and years ago.

Chicken Soup with Cabbage and Apples

With the arrival of January, known in the United States as ‘National Soup Month’, I was flipping through recipes, and thought I’d give his one a shot. I’m so glad I did! A hearty, healthy soup that goes a long way!

This soup is not only delicious, but for creative cooks who like to experiment, also provides a springboard for additional ideas. Leave out the sausage, use mushrooms instead. Leave in the sausage, and sneak it under the table to your dog. Add a bit more broth, and toss in some rice. Peel the apples and dice them instead of slice them. Leave out the meat and use vegetable broth for a vegetarian soup. So many ideas come to mind. If you like it on day one, you are going to love it on day two!

Check out the complete tutorial: CLICK HERE

The first time I saw the recipe for this soup, I sneered at the thought of cabbage. Memories of cabbage stench wafing from a pressure-cooker through my childhood home has kept this vegetable at an arm’s length most of my life. Pigs in a Blanket, yuck! Back to the recipe, then I noticed the inclusion of sausage. Again, not a favorite ingredient of mine, but I pulled the page from a magazine anyway, placing it among the umpteen other ‘might try one day’ recipes I’ve collected over the years. Were we in for a surprise!

Apples in my soup, you ask? I thought the same thing, too, but as I usually do, cooked the recipe as instructed, including the sliced apples, and was pleasantly surprised. I do suggest peeling the apples, the ever-so-sweet taste of Granny Smith survived the soup, and their flavor was enough for a treat on the tongue. The later you wait the add the apples, the more you’ll taste them, but they could easily be confused for potatoes.

For our family, this recipe is a keeper.

 Courtesy of Cooking Light, 2012

2 teaspoons caraway seeds
1/2 teaspoon fennel seeds
1 tablespoon olive oil
1 1/2 cups chopped onion
1/2 cup chopped carrot
1/2 cup chopped celery
3 garlic cloves, minced
4 ounces chicken apple sausage, sliced
5 cups Chicken Stock, or fat-free, lower-sodium chicken broth
(Per cup, standard broth has 290 MORE milligrams of sodium)
8 ounces chopped Yukon gold potato
3 cups thinly sliced green cabbage
2 cups shredded cooked chicken breast (about 8 ounces)
* SEE STEP ___ *
2 cups sliced Granny Smith apples (peel and dice later, to avoid browning)
1 tablespoon cider vinegar
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

A discussion about Dutch Ovens

If you do not have a Dutch oven, allow me to talk you into one. It is not necessary to spend hundreds of dollars on a fancy French pot, as there are budget-minded pots available at far less the cost. Dutch ovens are available in standard cast iron, or enameled. Enamel means colors! I’ve seen basic cast iron Dutch ovens from as low as $34.99 to well over $300.00. Determine the size you need before you shop, because you will find they are available in everything from ‘snack before bed’ size to ‘feeding an army’ size. My husband and I do just fine with a 6-quart pot in a pretty purple color, and I was lucky enough to win a 2 quart fennel-colored Le Creuset pot in an Instructables Soup and Stew Contest in 2012. would never be able to afford such a pot, and am so thankful for it! Thank you, Instructables staff, and members who voted for me!
Special thanks to Clay for his Colossal Chili recipe!
If your Dutch oven comes with little plastic doo-dads that separate the lid from the
pot, DO NOT throw these out.
See image on this step for detail. They are a fabulous means of protection to keep the
enamel from chipping. Take care of your investment, and it will take care of you.
If you do not have these dividers, consider using a small kitchen towel to keep the lid and pot protected.

If you are in the market to buy a Dutch oven, here are a few brand names to get started:
Lodge, Le Creuset, Williams Sonoma, Tramontina, Martha Stewart, Calphalon, Heuck,
Kitchen Works, wait – I said a few, Range Kleen, BergHOFF, Ruff Hewn, Sandra, Bella,
Cooks, Technique, Voss, World Cuisine, Staub Marin, Kenmore, Texsport, Guy Fieri,
the list goes on.

Cook the chicken

f you are pressed for time, you can certainly substitute a ready-baked, rotisserie chicken from your local deli. Simply allow for two cups of shredded chicken for this recipe. Otherwise, pour a small amount of olive oil onto a large baking sheet, sprinkle skin-and-bone-free chicken breast with salt and pepper, and bake at 350 degrees, turning over after the first 20 minutes, until meat registers a minimum of 180 degrees.

Allow the chicken to cook just enough to handle, then, using two forks, separate the meat into shreds.
Set the chicken aside.

Gather the ingredients

You may not be able to find chicken apple sausage in your local grocery store, but don’t panic, as you can certainly omit or even substitute a different sausage. It might be best to choose a plain sausage instead of hickory smoke and such.

Yukon Gold potatoes really make a difference in this soup. If you use Russets or something else, the soup taste will definitely be affected. I always get a kick out of online reviews that give poor ratings for a recipe, but then include mention of multiple substitutions. “Well, I used baking soda instead of baking powder, and this cake was horrible.”

Everything in its place. Let’s prep everything so this soup will come together quickly.
In a nutshell, we will be baking, toasting, grinding, measuring, slicing, chopping, peeling and pouring. With that much prep, you’ll want to keep your work area as tidy as possible. By prepping and baking the chicken first, you can do all the rest of the prep while the chicken bakes.

Toast and grind the spices

In a small saucepan, add 2 teaspoons of caraway and ½ teaspoon of fennel seeds.
Toast over medium heat while moving the pan in a circular and back-and-forth motion.
Remember Jiffy Pop popcorn in the foil pan? Yeah, just like that!

Cook for two minutes, then set the pan aside to cool for a few minutes.

Grind the seeds using a mortar and pestle, or a coffee / spice grinder. In a pinch, use a rolling pin.
Set spices aside.

Don’t forget to wash the grinder, or your next pot of coffee may not be the best part of waking up.

Veggies and other preparation

Peel and dice 1 ½ cups of onion, ½ cup of carrots, and ½ cup of celery. Peel and dice 3-4 garlic cloves.
Set aside.
Remove any dried or mangled leaves from the head of the cabbage. Wash thoroughly.
Remove the core with a knife, or by holding the cabbage in one or both hands, then
firmly smack it down onto a counter top in order to release and remove the core.

Using a sharp knife, or a vegetable planer, thinly slice 3 cups of green cabbage.
There will also be prepping of 2 cups of Granny Smith apple, but this can be done
 later, while the soup is simmering, as you don’t want the apples to turn brown. * See note below *

If you are using mushrooms instead of sausage, go ahead and slice up a cup or two of them.
If you are using sausage, well, you get the idea.
Honestly, with inclusion of the chicken, I really don't see the need for a second meat, but...
Set these ingredients aside.
* Why do sliced apples turn brown, you ask?
Click here for the answer! (answer provided by Scientific American)

Measuring and more

If you have already peeled, sliced and diced your vegetables, and measured other ingredients, the rest of the soup will come together very easily. To stay organized and ready to cook, have all of your ingredients measured ahead, such as the vinegar, salt and pepper.

Saute the veggies, sausage, and spices

Over medium heat, pour the tablespoon of olive oil into a Dutch oven, or other heavy-bottomed stew pot. Add the onions, carrots, celery and garlic. Cook for about 5-6 minutes.
If using sausage (and/or mushrooms), add them now, cooking for one
minute, stirring as it cooks. Sprinkle the spices evenly over the mixture, and stir well.

Add stock and potatoes

Add chicken stock and potatoes, stir well. Bring to a boil, then cover and reduce to a simmer for ten (10) minutes.

Add remaining ingredients

Remove the lid, keeping in mind that condensation has occurred, so the lid will have extremely hot broth on it.
As you lift the lid, carefully angle it so the hot broth falls back into the pot, and not on your skin.
Be careful, as Dutch oven lids are heavy. Increase the heat to medium-high.
Add the green cabbage, shredded chicken, sliced or diced apples, vinegar, salt and pepper.
Stir well, and allow to cook for three minutes.

Simmer and serve

Serve with hot rolls, bread, or a nice pumpernickel bread!
This truly is a great soup that I make quite often. I’m almost afraid my husband will say “Stop with the cabbage soup!” at some point, but he loves it, too. It is a great soup that makes excellent leftovers. The flavor is even better on day two. I’ve been meaning to add cooked rice to the soup, but it never lasts long enough. This recipe is a definite keep-and-repeat soup.
Thank you for viewing my Instructable. I hope you’ll consider making this soup, and I really think you’ll like it!
I look forward to your comments, as I would expect many of you to be pleasantly surprised, and pleased about the tastes and textures of this soup.

Nutritional information

Oh, Cooking Light, how I love thee! They provide a healthier version of endless recipes, and even provide nutritional information. You may or may not watch your intake, but for those who do, this information is worth a lot.
Thank you, Cooking Light!
Assumed serving, 1 ½ cups per person. Chances are, you’ll want seconds. Or more.
CALORIES: 328
FAT: 9.8 grams (Saturated – 9.8 g, mono – 3.7 g, poly – 1.2 g.)
(Even less if you omit the sausage)
PROTEIN: 28.5 grams
CARBOHYDRATES: 33.2 grams
FIBER: 6.4 grams
CHOLESTEROL: 85 milligrams
IRON: 2.5 milligrams
SODIUM: 369 milligrams
CALCIUM: 94 milligrams