Ingredients with Measurements:
- 1 whole chicken, cut into pieces
- 2 liters of water
- 2 stalks of lemongrass, bruised
- 4 kaffir lime leaves
- 2 bay leaves
- 2 teaspoons of salt
- 1 teaspoon of sugar
- 1 teaspoon of turmeric powder
- 2 teaspoons of coriander powder
- 1 teaspoon of cumin powder
- 5 cloves of garlic, minced
- 5 shallots, minced
- 3 tablespoons of vegetable oil
- 200 grams of vermicelli noodles
- 2 cups of bean sprouts
- 2 hard-boiled eggs, sliced
- 2 limes, cut into wedges
- Fried shallots and celery leaves for garnish
Special equipment needed:
- Large pot
- Strainer
Step-by-step instructions:
1. In a large pot, bring the water to a boil and add the chicken, lemongrass, kaffir lime leaves, bay leaves, salt, and sugar. Cook for 30-40 minutes until the chicken is tender and cooked through.
2. Remove the chicken from the pot and set aside to cool. Strain the broth and discard the herbs and spices.
3. In a small bowl, mix together the turmeric powder, coriander powder, cumin powder, garlic, shallots, and vegetable oil to make a paste.
4. Heat a small pan and fry the spice paste until fragrant and the oil separates from the paste.
5. Shred the chicken meat and add it back to the pot of broth. Add the spice paste to the pot and stir well.
6. Cook the vermicelli noodles according to the package instructions and divide them among serving bowls.
7. Add bean sprouts and sliced hard-boiled eggs to each bowl.
8. Ladle the hot soup over the noodles and garnish with fried shallots and celery leaves.
9. Serve with lime wedges on the side.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
Boiling
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 400
Fat: 15g
Protein: 25g
Carbohydrates: 40g
Fiber: 3g
Sugar: 4g
Sodium: 1000mg
Substitutions for ingredients:
- Chicken can be substituted with tofu or tempeh for a vegetarian version.
- Vermicelli noodles can be substituted with rice noodles or egg noodles.
- Bean sprouts can be substituted with sliced cabbage or bok choy.
Variations:
- Add sliced carrots, potatoes, or tomatoes to the soup for extra vegetables.
- Use coconut milk instead of water for a creamier soup.
- Add a spoonful of sambal or chili paste for extra heat.
Tips and tricks:
- Use a good quality chicken for the best flavor.
- Bruise the lemongrass stalks by hitting them with the back of a knife to release their flavor.
- Fry the spice paste until the oil separates from the paste to ensure the spices are fully cooked and fragrant.
Storage instructions:
Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until hot.
Presentation ideas:
Serve the soup in individual bowls with the noodles, bean sprouts, and eggs arranged on top. Garnish with fried shallots and celery leaves.
Garnishes:
Fried shallots and celery leaves
Pairings:
Soto Ayam Bumbu Kuning pairs well with steamed rice and a side of pickles.
Suggested side dishes:
Steamed rice and pickles
Troubleshooting advice:
- If the soup is too spicy, add more water or coconut milk to dilute the spice.
- If the soup is too bland, add more salt or sugar to taste.
Food safety advice:
Make sure to cook the chicken thoroughly to avoid any foodborne illnesses.
Food history:
Soto Ayam Bumbu Kuning is a traditional Indonesian chicken soup that is popular throughout the country. It is often served as a breakfast or lunch dish and is known for its fragrant spices and comforting flavor.
Flavor profiles:
Soto Ayam Bumbu Kuning has a savory, slightly sweet, and spicy flavor with hints of lemongrass, kaffir lime, and turmeric.
Serving suggestions:
Serve Soto Ayam Bumbu Kuning hot with steamed rice and a side of pickles for a complete meal.
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Region: Indonesian