Simple Chicken Soup (Soto Ayam Sederhana)

Description:
The following Indonesian (Central Javanese style) chicken soup recipe may not be the authentic style but the taste is not bad and close enough to the one you can get in Indonesia. I did not use lemongrass since I did not have it in stock.

When dried or powdered spices are available, use them to shorten the prep time in the kitchen. Also, when it is hard to get the fresh spices, the dried versions most of the time are the best substitute. Taste wise... hmmm... I suppose most are close enough to the fresh one as it depends on the proportion and the seasoning. It's only some of the herbs loosing their fragrant such as parsley and coriander leaves.

That's the photo of my lunch at my desk the other day.



Ingredients:
rice, vermicelli or egg noodle
fried shallot
tomatoes
lemon or lime
2 semi hard boiled eggs (boil in water for 6 minutes)


1 piece of chicken breast (about 350g), cut into small pieces
1/8 cabbage, shredded

Seasoning:
1 Tbsp canola oil
2 Tbsp mince spanish onion
1/2 Tbsp mince garlic
2 slices galangal (~1/2 tsp galangal powder)
2.5-3 cups hot water

1/8 tsp nutmeg powder
1/2 tsp white pepper
1/2 tsp salt
1 rounded Tbsp chicken stock, Massel
1/2 tsp turmeric powder
1 Tbsp coconut milk powder, just enough to give the umph factor
1 tsp sugar
3 pcs kaffir lime leaves



Directions:
1. Saute onion, garlic and galangal until fragrant
2. Add water and remaining spices
3. Add chicken, cook until change colour
4. Add cabbage, cook until start to wilt
5. Serve hot