Ingredients with Measurements:
- 1 whole chicken, cut into 8 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 coriander seeds
- 1 teaspoon of cumin seeds
- 1 teaspoon of turmeric powder
- 5 cloves of garlic
- 5 shallots
- 2 tablespoons of vegetable oil
- 200 grams of rice vermicelli
- 100 grams of bean sprouts
- 2 hard-boiled eggs, sliced
- 2 stalks of celery leaves, chopped
- Fried shallots for garnish
- Lime wedges for serving
Special equipment needed:
- Mortar and pestle or spice grinder
Step-by-step instructions:
1. In a large pot, bring water to a boil. Add chicken, lemongrass, kaffir lime leaves, bay leaves, salt, and sugar. Reduce heat to low and let it simmer for 45 minutes or until the chicken is cooked through.
2. While waiting for the chicken to cook, prepare the spice paste. In a mortar and pestle or spice grinder, grind coriander seeds, cumin seeds, garlic, and shallots into a smooth paste.
3. Heat vegetable oil in a pan over medium heat. Add the spice paste and turmeric powder. Cook until fragrant, stirring occasionally.
4. Add the spice paste to the pot of chicken broth. Let it simmer for another 15 minutes.
5. Cook rice vermicelli according to package instructions. Drain and set aside.
6. To serve, place a portion of rice vermicelli and bean sprouts in a bowl. Ladle the chicken broth over the top. Add sliced hard-boiled eggs and chopped celery leaves. Garnish with fried shallots and serve with lime wedges.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
Temperature:
Low heat for simmering the chicken broth
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 400
Fat: 12g
Protein: 35g
Carbohydrates: 40g
Fiber: 2g
Sugar: 3g
Sodium: 1000mg
Substitutions for ingredients:
- Chicken can be substituted with beef or tofu for a vegetarian option.
- Rice vermicelli can be substituted with egg noodles or udon noodles.
- Bean sprouts can be substituted with sliced cabbage or spinach.
Variations:
- Add sliced tomatoes and cucumber for a refreshing twist.
- Use coconut milk instead of water for a creamier broth.
- Add fried tofu or tempeh for a vegetarian option.
Tips and tricks:
- Bruise lemongrass by hitting it with the back of a knife to release its flavor.
- To make fried shallots, thinly slice shallots and fry in hot oil until golden brown.
- Squeeze lime juice over the top before eating for a tangy flavor.
Storage instructions:
Leftover chicken broth can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat chicken broth in a pot over low heat until heated through.
Presentation ideas:
Serve in a bowl with a lime wedge on the side.
Garnishes:
Fried shallots and chopped celery leaves.
Pairings:
Soto Kudus pairs well with steamed rice and Indonesian crackers (krupuk).
Suggested side dishes:
Steamed rice and Indonesian crackers (krupuk).
Troubleshooting advice:
- If the broth is too salty, add more water to dilute it.
- If the broth is too bland, add more salt to taste.
Food safety advice:
Make sure chicken is cooked through before serving.
Food history:
Soto Kudus is a traditional Indonesian soup from the city of Kudus in Central Java. It is known for its aromatic broth and use of lemongrass and kaffir lime leaves.
Flavor profiles:
Soto Kudus has a savory and slightly sweet flavor with a hint of lemongrass and turmeric.
Serving suggestions:
Serve hot with steamed rice and Indonesian crackers (krupuk).
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Region: Indonesian