Ingredients with Measurements:
- 1 lb chicken, cut into pieces
- 6 cups water
- 2 stalks lemongrass, bruised
- 4 kaffir lime leaves
- 2 bay leaves
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp turmeric powder
- 1 tsp salt
- 1 tsp sugar
- 1 cup bean sprouts
- 1 cup shredded cabbage
- 1 cup sliced tomatoes
- 1 cup sliced cucumber
- 1 cup fried shallots
- 1 cup cooked rice noodles
- 1 lime, cut into wedges
Special equipment needed:
- Mortar and pestle (or spice grinder)
Step-by-step instructions:
1. In a pot, add chicken, water, lemongrass, kaffir lime leaves, and bay leaves. Bring to a boil and reduce heat to simmer for 30 minutes.
2. In a mortar and pestle (or spice grinder), grind coriander seeds, cumin seeds, and turmeric powder into a paste.
3. Add the spice paste, salt, and sugar to the pot. Simmer for another 30 minutes.
4. Remove the chicken from the pot and shred the meat. Set aside.
5. Strain the broth and discard the solids.
6. In a serving bowl, add cooked rice noodles, shredded chicken, bean sprouts, shredded cabbage, sliced tomatoes, and sliced cucumber.
7. Pour the hot broth over the ingredients in the bowl.
8. Garnish with fried shallots and lime wedges.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour
Temperature:
Simmer on low heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat: 8g
Carbohydrates: 45g
Protein: 25g
Substitutions for ingredients:
- Chicken can be substituted with beef or tofu.
- Kaffir lime leaves can be substituted with lime zest.
- Rice noodles can be substituted with egg noodles or vermicelli.
Variations:
- Add boiled eggs to the soup.
- Use coconut milk for a creamier soup.
- Add chili paste for a spicier soup.
Tips and tricks:
- Bruise the lemongrass by hitting it with the back of a knife to release its flavor.
- Fry the shallots in advance and store in an airtight container for future use.
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 low heat until heated through.
Presentation ideas:
Serve the soup in a large bowl and let guests serve themselves.
Garnishes:
Fried shallots and lime wedges.
Pairings:
Serve with Indonesian crackers (kerupuk) or bread.
Suggested side dishes:
None needed.
Troubleshooting advice:
- If the soup is too salty, dilute with more water.
- If the soup is too bland, add more salt or sugar to taste.
Food safety advice:
Make sure chicken is cooked to an internal temperature of 165°F to avoid foodborne illness.
Food history:
Soto Padang is a traditional Indonesian soup from the city of Padang in West Sumatra. It is known for its rich and spicy flavor.
Flavor profiles:
Savory, spicy, and aromatic.
Serving suggestions:
Serve hot with garnishes and lime wedges.
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Region: Indonesian