Ingredients with Measurements:
- 1 lb chicken breast, sliced
- 1 lb beef, sliced
- 8 cups chicken broth
- 1 stalk lemongrass, bruised
- 3 kaffir lime leaves
- 2 bay leaves
- 2 cloves garlic, minced
- 1 onion, sliced
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp salt
- 1 tsp sugar
- 1 tbsp vegetable oil
- 1 package vermicelli noodles
- 2 cups bean sprouts
- 2 cups shredded cabbage
- 2 cups sliced carrots
- 2 cups sliced celery
- 1 cup chopped scallions
- 1 cup chopped cilantro
- 2 limes, cut into wedges
Special equipment needed:
- None
Step-by-step instructions:
1. In a large pot, heat the vegetable oil over medium heat.
2. Add the garlic and onion and sauté until fragrant.
3. Add the chicken and beef and cook until browned.
4. Add the lemongrass, kaffir lime leaves, bay leaves, turmeric, coriander, cumin, salt, and sugar.
5. Stir to combine and cook for 2-3 minutes.
6. Add the chicken broth and bring to a boil.
7. Reduce the heat and simmer for 30 minutes.
8. Cook the vermicelli noodles according to package instructions.
9. In a separate pot, blanch the bean sprouts, cabbage, carrots, and celery until tender.
10. To serve, place a portion of noodles in a bowl and top with the blanched vegetables.
11. Ladle the hot broth over the top.
12. Garnish with scallions, cilantro, and lime wedges.
- Time:
Preparation time: 20 minutes
- Cooking time: 40 minutes
Temperature:
- None
Serving size:
- 6 servings
Nutritional information:
- Calories: 350
- Fat: 8g
- Carbohydrates: 35g
- Protein: 35g
Substitutions for ingredients:
- Chicken and beef can be substituted with tofu or tempeh for a vegetarian version.
- Vermicelli noodles can be substituted with rice noodles or egg noodles.
- Bean sprouts, cabbage, carrots, and celery can be substituted with any vegetables of your choice.
Variations:
- Add hard-boiled eggs or fried tofu for extra protein.
- Add sliced chili peppers for extra heat.
- Use coconut milk instead of chicken broth for a creamier version.
Tips and tricks:
- Bruise the lemongrass before adding it to the broth to release its flavor.
- Use a slotted spoon to remove the lemongrass, kaffir lime leaves, and bay leaves before serving.
- Add the lime wedges to the broth for extra tanginess.
Storage instructions:
- Store leftover broth and vegetables separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the broth and vegetables separately in a pot over medium heat until hot.
Presentation ideas:
- Serve the soto daging ayam in individual bowls with the noodles, vegetables, and broth arranged neatly.
- Garnish with scallions, cilantro, and lime wedges.
Garnishes:
- Scallions, cilantro, and lime wedges.
Pairings:
- Serve with crispy fried shallots and sambal oelek for extra flavor.
Suggested side dishes:
- Serve with steamed rice or bread for a more filling meal.
Troubleshooting advice:
- If the broth is too salty, add more water to dilute it.
- If the broth is too bland, add more salt or sugar to taste.
Food safety advice:
- Make sure to cook the chicken and beef thoroughly before adding them to the broth.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Soto daging ayam is a traditional Indonesian soup that is typically served for breakfast or lunch.
Flavor profiles:
- Savory, tangy, and slightly sweet.
Serving suggestions:
- Serve hot with steamed rice or bread.
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Region: Indonesian