Indonesian Sotom-Ayam (Chicken Lemongrass)

Free Range Chicken Broth
Servings icon
Servings
8
Preperation time icon
Prep Time
2 hr 15 min
Cook time icon
Cook Time
15 min

What You'll Need

  • 3 tbsp. Spectrum® Organic Peanut Oil
  • 2 medium onions, sliced
  • 1 tsp. turmeric
  • 2 tsp. ground coriander
  • ½ tsp. grated nutmeg
  • 2 cloves garlic, crushed
  • 1 ½ inch fresh ginger, chopped
  • 2 red chili peppers, chopped
  • 1 tsp. shrimp paste
  • 7 ½ cups Imagine® Organic Free Range Chicken Broth or Vegetable Broth
  • 2 lb. cooked chicken meat, cubed
  • Salt & pepper to taste
  • Garnish:
  • 2 hard-boiled eggs, sliced
  • 1 cup cooked vermicelli
  • 4 tbsp. green onions, chopped

How to Make

  1. Heat the oil in a heavy bottom soup pot.
  2. Add in the onions and fresh and dried spices, and sauté until the onions are soft — about 5-7 minutes.
  3. Add in the shrimp paste, stir in the broth and the cooked chicken, and season with salt & pepper to taste.
  4. Bring to a boil, stirring occasionally for about 5 minutes.
  5. Divide soup between 8 warm soup bowls.
  6. Garnish with hardboiled egg, vermicelli and green onions.