Ingredients with Measurements:
- 1 lb chicken breast, cut into bite-sized pieces
- 6 cups chicken broth
- 2 stalks lemongrass, bruised
- 3 kaffir lime leaves
- 2 bay leaves
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup coconut milk
- 1/2 cup fried shallots
- 1/4 cup chopped scallions
- 1/4 cup chopped cilantro
- 2 cups cooked rice noodles
- 2 hard-boiled eggs, sliced
- 1 lime, cut into wedges
Special equipment needed:
- Large pot
- Ladle
- Serving bowls
Step-by-step instructions:
1. In a large pot, bring chicken broth, lemongrass, kaffir lime leaves, bay leaves, turmeric powder, coriander powder, cumin powder, salt, and black pepper to a boil.
2. Add chicken and cook until tender, about 15-20 minutes.
3. Remove chicken from the pot and shred it using two forks.
4. Add shredded chicken back to the pot and stir in coconut milk.
5. Simmer for another 5 minutes.
6. To serve, place cooked rice noodles in a serving bowl.
7. Ladle the soup over the noodles.
8. Top with fried shallots, scallions, cilantro, and sliced hard-boiled eggs.
9. Serve with lime wedges on the side.
- Time:
Preparation time: 20 minutes
- Cooking time: 30 minutes
Temperature:
- Boil the broth at high heat and simmer at medium heat.
Serving size:
- 4 servings
Nutritional information:
- Calories: 450
- Fat: 16g
- Carbohydrates: 46g
- Protein: 30g
Substitutions for ingredients:
- Chicken breast can be substituted with chicken thighs or beef.
- Rice noodles can be substituted with vermicelli or egg noodles.
- Fried shallots can be substituted with sliced onions.
Variations:
- Add potatoes or carrots for a heartier soup.
- Use shrimp instead of chicken for a seafood version.
- Add chili paste or sambal for a spicier soup.
Tips and tricks:
- Bruise the lemongrass by hitting it with the back of a knife to release its flavor.
- Use homemade chicken broth for a richer flavor.
- To save time, use store-bought fried shallots.
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 garnish with lime wedges and chopped cilantro.
Garnishes:
- Fried shallots, scallions, cilantro, and sliced hard-boiled eggs.
Pairings:
- Serve with a side of crackers or bread.
Suggested side dishes:
- Fried tofu or tempeh.
Troubleshooting advice:
- If the soup is too salty, add more water or chicken broth to dilute it.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F (74°C) to prevent foodborne illness.
Food history:
- Soto Banjar is a traditional soup from Banjarmasin, Indonesia. It is known for its fragrant and spicy broth.
Flavor profiles:
- Soto Banjar has a savory, slightly sweet, and spicy flavor profile.
Serving suggestions:
- Serve hot as a main dish for lunch or dinner.
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Region: Indonesian