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Soto Ayam Banjar (Banjar Chicken Soup) Recipe

Ingredients with Measurements:
- 1 whole chicken, cut into pieces
- 2 stalks lemongrass, bruised
- 4 kaffir lime leaves
- 4 cloves garlic, minced
- 2 shallots, sliced
- 1-inch ginger, sliced
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 6 cups water
- 2 cups bean sprouts
- 2 cups cooked vermicelli noodles
- 2 hard-boiled eggs, sliced
- 2 tablespoons fried shallots
- 2 tablespoons chopped scallions
- 2 tablespoons chopped cilantro
- Lime wedges for serving

Special equipment needed:
- None

Step-by-step instructions:
1. In a large pot, add chicken, lemongrass, kaffir lime leaves, garlic, shallots, ginger, turmeric powder, coriander powder, cumin powder, salt, black pepper, and water.
2. Bring to a boil, then reduce heat to low and let it simmer for 30-40 minutes or until the chicken is cooked through and tender.
3. Remove the chicken from the pot and shred the meat, then set aside.
4. Strain the broth and discard the solids.
5. Return the broth to the pot and bring to a boil.
6. Add bean sprouts and cook for 1-2 minutes.
7. Divide the cooked vermicelli noodles into serving bowls.
8. Add shredded chicken on top of the noodles.
9. Pour the hot broth over the chicken and noodles.
10. Garnish with sliced hard-boiled eggs, fried shallots, scallions, and cilantro.
11. Serve with lime wedges on the side.


- Time:
Preparation time: 20 minutes
- Cooking time: 40 minutes
Temperature:
- None
Serving size:
- 4-6 servings

Nutritional information:
- Calories: 350
- Fat: 10g
- Carbohydrates: 30g
- Protein: 35g

Substitutions for ingredients:
- Chicken can be substituted with beef or tofu.
- Kaffir lime leaves can be substituted with lime zest.
- Bean sprouts can be substituted with spinach or bok choy.

Variations:
- Add sliced potatoes or carrots to the soup for extra vegetables.
- Use coconut milk instead of water for a creamier soup.
- Add chili paste or fresh chili peppers for a spicier soup.

Tips and tricks:
- To save time, use pre-cooked shredded chicken.
- For a richer broth, simmer the chicken for longer.
- Adjust the seasoning to your 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 and let everyone help themselves.
- Garnish with extra cilantro and scallions for a pop of color.

Garnishes:
- Sliced hard-boiled eggs, fried shallots, scallions, and cilantro.

Pairings:
- Serve with steamed rice or crusty bread.

Suggested side dishes:
- Indonesian fried rice (nasi goreng)
- Indonesian vegetable salad (gado-gado)

Troubleshooting advice:
- If the broth is too salty, dilute it with more water.
- If the broth is too bland, add more salt and seasoning to taste.

Food safety advice:
- Make sure the chicken is cooked through and reaches an internal temperature of 165°F to avoid foodborne illness.

Food history:
- Soto Ayam Banjar is a traditional Indonesian chicken soup that originated from the Banjar people in South Kalimantan.

Flavor profiles:
- Savory, aromatic, and slightly spicy.

Serving suggestions:
- Serve hot with lime wedges on the side.

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Region: Indonesian

Taste: Savory, Spicy, Herbal, Aromatic, Tangy