Ingredients with Measurements:
- 1 whole chicken, cut into pieces
- 2 liters of water
- 2 cloves of garlic, minced
- 2 onions, chopped
- 2 carrots, peeled and sliced
- 2 potatoes, peeled and diced
- 2 stalks of celery, sliced
- 2 bay leaves
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1 tablespoon of vegetable oil
- 2 tablespoons of soy sauce
- 1 tablespoon of fish sauce
- 1 tablespoon of lime juice
- 1 tablespoon of sugar
- 1/4 cup of chopped scallions
- 1/4 cup of chopped cilantro
Special equipment needed:
- Large pot
- Ladle
- Knife
- Cutting board
Step-by-step instructions:
1. Heat the vegetable oil in a large pot over medium heat.
2. Add the garlic and onions and sauté for 2-3 minutes until fragrant.
3. Add the chicken pieces and cook for 5-7 minutes until browned.
4. Add the water, bay leaves, salt, and black pepper. Bring to a boil and then reduce the heat to low.
5. Simmer for 30 minutes until the chicken is cooked through.
6. Add the carrots, potatoes, and celery. Simmer for another 15-20 minutes until the vegetables are tender.
7. Add the soy sauce, fish sauce, lime juice, and sugar. Stir well and simmer for another 5 minutes.
8. Remove the bay leaves and discard.
9. Ladle the soup into bowls and garnish with chopped scallions and cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour
Temperature:
Medium heat for sautéing and boiling, low heat for simmering.
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 250
Fat: 8g
Protein: 25g
Carbohydrates: 20g
Fiber: 3g
Sugar: 6g
Sodium: 800mg
Substitutions for ingredients:
- Chicken can be substituted with beef or tofu.
- Carrots and potatoes can be substituted with other vegetables such as corn, green beans, or mushrooms.
- Soy sauce can be substituted with tamari or coconut aminos.
- Fish sauce can be substituted with oyster sauce or Worcestershire sauce.
Variations:
- Add noodles such as egg noodles or rice noodles to make it a more filling meal.
- Add coconut milk to make it a creamy soup.
- Add chili flakes or hot sauce to make it spicy.
Tips and tricks:
- Use bone-in chicken for a richer flavor.
- Skim off any fat or foam that rises to the surface while simmering.
- Add the vegetables in order of cooking time, starting with the ones that take the longest to cook.
- Adjust the seasoning to taste.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
- Serve the soup in a large bowl with a ladle for guests to serve themselves.
- Garnish with additional cilantro or scallions for a pop of color.
Garnishes:
- Chopped scallions
- Chopped cilantro
- Sliced chili peppers
- Lime wedges
Pairings:
- Serve with steamed rice or crusty bread for a more filling meal.
- Pair with a light salad or vegetable side dish.
Suggested side dishes:
- Steamed rice
- Garlic bread
- Grilled vegetables
Troubleshooting advice:
- If the soup is too thin, let it simmer for longer to reduce and thicken.
- If the soup is too thick, add more water or broth to thin it out.
Food safety advice:
- Make sure the chicken is cooked through before serving.
- Store leftovers in the refrigerator within 2 hours of cooking.
- Reheat leftovers to an internal temperature of 165°F (74°C) before eating.
Food history:
- Sop Ayam is a popular Indonesian chicken soup that is often served as a comfort food.
Flavor profiles:
- Savory, slightly sweet, and tangy.
Serving suggestions:
- Serve hot as a main dish for lunch or dinner.
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Region: Indonesian