Soto Ayam
 
Soto Ayam
 
Malay Style Chicken Noodle Soup

Soto Ayam

30mins
easy
Servings: 2

This recipe was created by Shu, founder of Rempapa Spice Co, a brand that creates aromatic and vibrant South East Asian inspired spice pastes in their London kitchen.

This is a deliciously fragrant bowl of Malay spiced chicken noodle soup that is ready from prep to slurp in just 25 minutes.

Written by Shu Han Lee Founder at Rempapa Spice Co

Ingredients

  • 2 nests dried rice vermicelli noodles
  • 1 tbsp Borough Broth organic chicken fat
  • 2 heaped tbsp Rempapa Peranakan Turmeric & Lemongrass Curry Paste (60g)
  • 1 thumb sized piece of ginger, bashed (15g)
  • 2 organic chicken thigh fillets
  • 1/2 tsp sea salt or to taste
  • handful beansprouts
  • 1 boiled egg, halved
  • 1 ed chilli, sliced
  • 1 spring onion, chopped
  • 2 sprigs coriander
  • 1 tbsp crispy fried onions
  • 2 pouches Borough Broth organic chicken broth
Free-Range Organic Chicken Bone Broth
£6.15
£6.15

Instructions

  1. Put the rice noodles in a heatproof bowl and cover with freshly boiled water. Cover and leave to soak until softened.
  2. Meanwhile, heat the oil in a saucepan over medium heat. Add the spice paste and fry for 5 mins, until fragrant.
  3. Add the broth, ginger, chicken and salt. Bring to a simmer, then let cook very gently for 10mins, or until the chicken is cooked.
  4. Meanwhile, drain the noodles and divide between serving bowls, along with the beansprouts.
  5. When the chicken is cooked, shred and arrange over the noodles. Pour the hot spiced broth over.
  6. Top with the egg, chilli, spring onions, coriander, and fried onions. For extra heat, finish with a dollop of sambal.