Soto Ayam

Name: Soto Ayam
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Indonesian
Ingredients: 2 toe garlic; 3 cm fresh ginger root; 1 stem chilled lemongrass lemongrass; 1 Red pepper; 1.250 ml chicken broth from tablet; 1 tl ground turmeric (koenjit); 4 medium sized egg; 2 chicken breast; 100 g fresh snow peas; 250 g Mihoen; Chinese coal; 125 g bean sprouts

Soto ajam with egg, Chinese cabbage, herbs, noodles and chicken fillet.

Ingredients

Directions

Halve the garlic, peel the ginger and cut into slices. Bruise the lemongrass.
Cut the stalk of the red pepper. Halve the pepper in the length and remove the seed lists with a sharp knife.
Bring a pan with the stock to the boil and add the ginger, lemongrass, red pepper and turmeric.
Leave the stock on a low heat for 10 minutes and strain it over a bowl.
In the meantime, boil the egg hard in 8 minutes, drain and rinse under cold water. Peel and halve the egg.
Let the broth cool down quickly and put in the refrigerator until use.
Bring the stock back to the boil. Cut the chicken fillet into strips and clean the snow peas.
Stir the chicken fillet and the snow peas through the stock and cook gently in 5 minutes until done. Meanwhile, let the noodles in a bowl of boiling water.
Cut the Chinese cabbages into strips. Drain the noodles in a colander and spread over deep plates. Put the bean sprouts and Chinese cabbage on them.
Spoon the broth with chicken and snow peas in plates with the noodles and vegetables. Put the egg cubes in the soup.

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Nutrition

425Calories

Sodium0% DV0g

Fat29% DV19g

Protein70% DV35g

Carbs9% DV28g

Fiber0% DV0g

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