Ingredients with Measurements:
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 block of firm tofu, cut into bite-sized pieces
- 8 cups chicken broth
- 2 stalks lemongrass, bruised
- 4 kaffir lime leaves
- 2 bay leaves
- 1 inch ginger, sliced
- 4 garlic cloves, minced
- 1 onion, sliced
- 2 tbsp vegetable oil
- 2 tbsp turmeric powder
- 1 tbsp coriander powder
- 1 tbsp cumin powder
- 1 tbsp salt
- 1 tsp black pepper
- 1 tbsp sugar
- 1 lime, juiced
- 4 hard-boiled eggs, peeled and halved
- 1 cup bean sprouts
- 1 cup chopped scallions
- 1 cup chopped cilantro
- 1 cup fried shallots
Special equipment needed:
- None
Step-by-step instructions:
1. In a large pot, heat the vegetable oil over medium heat. Add the garlic, ginger, and onion and sauté until fragrant.
2. Add the chicken and tofu to the pot and cook until the chicken is no longer pink.
3. Add the chicken broth, lemongrass, kaffir lime leaves, bay leaves, turmeric powder, coriander powder, cumin powder, salt, black pepper, and sugar to the pot. Stir to combine.
4. Bring the soup to a boil, then reduce the heat to low and let it simmer for 30 minutes.
5. Remove the lemongrass, kaffir lime leaves, and bay leaves from the pot.
6. Add the lime juice to the pot and stir to combine.
7. To serve, divide the soup among bowls. Top each bowl with a halved hard-boiled egg, bean sprouts, scallions, cilantro, and fried shallots.
- Time:
Preparation time: 20 minutes
- Cooking time: 30 minutes
Temperature:
- None
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 350
- Fat: 15g
- Carbohydrates: 20g
- Protein: 35g
Substitutions for ingredients:
- Chicken can be substituted with turkey or beef.
- Tofu can be substituted with tempeh or mushrooms.
- Vegetable oil can be substituted with coconut oil or olive oil.
- Bean sprouts can be substituted with sliced carrots or sliced bell peppers.
- Fried shallots can be substituted with sliced scallions or sliced red onions.
Variations:
- Add rice noodles to the soup for a heartier meal.
- Use shrimp instead of chicken for a seafood version of the soup.
- Add coconut milk to the soup for a creamier texture.
Tips and tricks:
- To make the soup spicier, add chili flakes or sliced jalapeños.
- To make the soup milder, reduce the amount of turmeric powder and black pepper.
- To save time, use store-bought fried shallots instead of frying them yourself.
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 all the toppings arranged on top.
Garnishes:
- Fried shallots, cilantro, scallions, lime wedges.
Pairings:
- Serve with steamed rice or crusty bread.
Suggested side dishes:
- Fresh spring rolls or a side salad.
Troubleshooting advice:
- If the soup is too spicy, add more chicken broth to dilute the spice level.
- If the soup is too salty, add more water to dilute the saltiness.
Food safety advice:
- Make sure to cook the chicken thoroughly to avoid any foodborne illnesses.
Food history:
- Soto Ayam is a traditional Indonesian soup that is often served as a breakfast dish.
Flavor profiles:
- The soup is savory, slightly sweet, and has a hint of spice from the turmeric and black pepper.
Serving suggestions:
- Serve the soup hot with all the toppings arranged on top.
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Region: Indonesian