Deliciously aromatic and packed with a kick of flavour. This Indonesian dish has won the hearts of many here in Singapore and it's easy to see why. It is flavourful, comforting and filling as well! This Indo-Style Bee Hoon Ayam Soto recipe is shared by veteran home cook Anne Leong who is dedicated to creating healthy and tasty dishes.
For this recipe, we will be starting with the spices for the soup. Pulse the spice paste ingredients in a food processor and chop till fine pieces. Transfer the paste into the blender attachment, add water and blend till a fine paste. Add in the dry spices and cook till fragrant.
Pour in water and add in the chicken stock cube. Bring it to a boil, place in chicken bones and whole chicken. Reduce to medium heat and simmer for at least an hour. Remove the cooked chicken from the pot and set aside to cool. Shred the meat and place the bones back into the soup. Simmer for another 1 hr over low heat. Season with salt and sugar.
Meanwhile in a pot of boiling water, blanch vermicelli and bean sprouts. Spoon soup over vermicelli and top with bean sprouts and shredded chicken. Garnish with fried shallots, spring onions and coriander leaves, then serve.
Fragrant and rich, this spice-packed vermicelli chicken broth will warm the hearts of your loved ones.
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