ON HOLLAND AMERICA CRUISE THEY SERVED SOTO AYAM SO HERE IS MY VERSION OF THAT SOUP ENJOY DAN.

INDONESIAN SOTO AYAM (CHICKEN SOUP) by CHEF DAN:


Serves 4-6



INGREDIENTS:



2 chicken breasts, cubed

1/4-cup lime juice (marinate chicken breast in lime juice for 2 hours or more)



SOUP:

1 can coconut milk

2 cups chicken broth

1 tablespoon olive oil



SPICES:

1-1/2- tablespoons coriander seeds

2 teaspoons cumin seeds

1 teaspoon allspice

1 teaspoon black peppercorns

4 shallots, chopped

4 garlic cloves, chopped

2 inches fresh ginger, minced

1 cup bean sprouts

1/2- head green cabbage, chopped

1/2- head Chinese cabbage, chopped

1 (8oz) package rice noodles, soaked in hot water for 30 minutes



DIRECTIONS:



1. Blend the spices in a spice grinder.

2. In a skillet add spices over low heat and stir until spices are just brown.

3. Add olive oil, shallots, garlic, and ginger, browned nicely for about 2 minutes.

4. In a stock pot add coconut milk, and chicken broth, bring to a boil.

5. Add the spices, cabbages, rice noodles and chicken breast with lime juice.

6. Simmer for 30 minutes.

7. Add bean sprouts just before serving.



ENJOY DAN: hallelujah