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Soto Ayam Madura (Madurese Chicken Soup) Recipe

Ingredients with Measurements:
- 1 whole chicken, cut into pieces
- 2 lemongrass stalks, bruised
- 4 kaffir lime leaves
- 4 garlic cloves, minced
- 4 shallots, sliced
- 2 teaspoons ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 tablespoons vegetable oil
- 8 cups water
- 1 package of vermicelli noodles
- 4 hard-boiled eggs, sliced
- 2 cups bean sprouts
- 1 lime, cut into wedges
- Fried shallots, for garnish
- Fresh cilantro, for garnish

Special equipment needed: None

Step-by-step instructions:
1. In a large pot, heat the vegetable oil over medium-high heat. Add the garlic and shallots and sauté until fragrant, about 2 minutes.
2. Add the chicken pieces, lemongrass, kaffir lime leaves, ground turmeric, ground coriander, ground cumin, salt, and sugar. Stir to combine.
3. Pour in the water and bring to a boil. Reduce the heat to low and simmer for 30 minutes, or until the chicken is cooked through.
4. Remove the chicken pieces from the pot and set aside to cool. Once cool enough to handle, shred the chicken meat and discard the bones and skin.
5. Meanwhile, cook the vermicelli noodles according to package instructions. Drain and set aside.
6. To serve, divide the noodles, shredded chicken, bean sprouts, and sliced hard-boiled eggs among four bowls. Ladle the hot soup over the top.
7. Garnish with fried shallots, fresh cilantro, and a lime wedge on the side.

Preparation time is 15 minutes, and cooking time is 30 minutes.
5. Temperature: Simmer on low heat.
Serving size: 4 servings.

Nutritional information: Each serving contains approximately 400 calories, 20g protein, 50g carbohydrates, 12g fat, 3g fiber, and 800mg sodium.

Substitutions for ingredients: If kaffir lime leaves are not available, you can substitute with lime zest. If you cannot find vermicelli noodles, you can use rice noodles instead.

Variations: You can add sliced potatoes or carrots to the soup for extra vegetables. You can also add a tablespoon of tamarind paste for a tangy flavor.

Tips and tricks: To save time, you can use a store-bought rotisserie chicken instead of cooking a whole chicken. You can also make the soup in advance and reheat it when ready to serve.

Storage instructions: Store any 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 individual bowls with the garnishes on top.

Garnishes: Fried shallots, fresh cilantro, and lime wedges.

Pairings: Soto Ayam Madura pairs well with steamed rice and a side of pickled vegetables.

Suggested side dishes: Steamed rice and pickled vegetables.

Troubleshooting advice: If the soup is too salty, add a squeeze of lime juice to balance out the flavors.

Food safety advice: Make sure to cook the chicken until it reaches an internal temperature of 165°F to ensure it is safe to eat.

Food history: Soto Ayam Madura is a traditional Indonesian chicken soup from the island of Madura.

Flavor profiles: Soto Ayam Madura has a fragrant and slightly spicy broth with tender shredded chicken, chewy noodles, and crunchy bean sprouts.

Serving suggestions: Serve the soup hot with steamed rice and a side of pickled vegetables.

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Region: Indonesian

Taste: Savory, Spicy, Tangy, Herbal, Aromatic