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Soto Ayam Betawi (Betawi Chicken Soup) Recipe

Ingredients with Measurements:
- 1 whole chicken, cut into 8 pieces
- 2 stalks lemongrass, bruised
- 4 kaffir lime leaves
- 2 bay leaves
- 2-inch piece of ginger, peeled and sliced
- 4 cloves garlic, peeled and sliced
- 2 shallots, peeled and sliced
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon turmeric powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons vegetable oil
- 8 cups water
- 1 cup coconut milk
- 2 tablespoons tamarind paste
- 2 tablespoons palm sugar
- 2 cups bean sprouts
- 2 cups cooked vermicelli noodles
- 2 hard-boiled eggs, sliced
- 1 lime, cut into wedges
- Fried shallots, for garnish
- Fresh cilantro leaves, for garnish

Special equipment needed:
- Large pot

Step-by-step instructions:
1. In a large pot, heat the vegetable oil over medium heat. Add the lemongrass, kaffir lime leaves, bay leaves, ginger, garlic, and shallots. Cook until fragrant, about 2-3 minutes.
2. Add the ground coriander, cumin, turmeric powder, salt, and black pepper. Stir to combine.
3. Add the chicken pieces and stir to coat with the spice mixture. Cook for 5-7 minutes, until the chicken is browned on all sides.
4. Add the water, coconut milk, tamarind paste, and palm sugar. Stir to combine.
5. Bring the soup to a boil, then reduce the heat to low and let it simmer for 30-40 minutes, until the chicken is cooked through and tender.
6. Remove the chicken pieces from the soup and shred the meat. Discard the bones and return the shredded chicken to the pot.
7. Add the bean sprouts and cook for 1-2 minutes, until they are slightly softened.
8. To serve, divide the cooked vermicelli noodles among 4 bowls. Ladle the soup over the noodles. Top with sliced hard-boiled eggs, fried shallots, and cilantro leaves. Serve with lime wedges on the side.


Time:
Preparation time: 20 minutes
Cooking time: 1 hour
5. Temperature:
Medium heat for cooking the chicken and low heat for simmering the soup.
Serving size:
4 servings

Nutritional information:
Calories per serving: 540
Fat: 27g
Protein: 38g
Carbohydrates: 38g
Fiber: 3g
Sugar: 10g
Sodium: 740mg

Substitutions for ingredients:
- Chicken can be substituted with beef or tofu for a vegetarian version.
- Tamarind paste can be substituted with lime juice.
- Palm sugar can be substituted with brown sugar.

Variations:
- Add sliced potatoes or carrots for a heartier soup.
- Add sliced green onions or chopped fresh chilies for extra flavor and heat.
- Use different types of noodles, such as rice noodles or egg noodles.

Tips and tricks:
- To make the soup more flavorful, let it simmer for longer than 30-40 minutes.
- Skim any foam or impurities that rise to the surface of the soup while cooking.
- Adjust the amount of salt and sugar 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 the toppings arranged neatly on top.

Garnishes:
Fried shallots and fresh cilantro leaves.

Pairings:
Serve with steamed rice or crusty bread.

Suggested side dishes:
- Indonesian-style fried rice
- Grilled or roasted vegetables
- Fresh fruit salad

Troubleshooting advice:
- If the soup is too thick, add more water or chicken broth to thin it out.
- If the soup is too thin, let it simmer for longer to reduce and thicken.

Food safety advice:
- Make sure the chicken is cooked through and reaches an internal temperature of 165°F before serving.
- Store leftover soup in the refrigerator within 2 hours of cooking.

Food history:
Soto Ayam Betawi is a traditional Indonesian soup that originated in Jakarta. It is a popular street food and is often served for breakfast or lunch.

Flavor profiles:
Soto Ayam Betawi has a complex flavor profile that is both savory and slightly sweet. It is also slightly sour from the tamarind paste.

Serving suggestions:
Serve the soup hot with lime wedges on the side for squeezing over the top.

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Region: Indonesian

Taste: Savory, Spicy, Herbal, Tangy, Aromatic