Ingredients with Measurements:
- 1 whole chicken, cut into pieces
- 2 liters of water
- 2 stalks of lemongrass, bruised
- 3 kaffir lime leaves
- 2 bay leaves
- 1 cinnamon stick
- 1 star anise
- 1 teaspoon of coriander seeds
- 1 teaspoon of cumin seeds
- 1 teaspoon of turmeric powder
- 1 teaspoon of salt
- 1 teaspoon of sugar
- 1 tablespoon of vegetable oil
- 3 cloves of garlic, minced
- 2 shallots, sliced
- 2 tomatoes, diced
- 2 potatoes, diced
- 2 boiled eggs, sliced
- 2 limes, cut into wedges
- 1 bunch of cilantro, chopped
Special equipment needed:
- None
Step-by-step instructions:
1. In a large pot, bring the water to a boil.
2. Add the chicken, lemongrass, kaffir lime leaves, bay leaves, cinnamon stick, star anise, coriander seeds, cumin seeds, turmeric powder, salt, and sugar.
3. Reduce the heat to low and let it simmer for 45 minutes or until the chicken is cooked through.
4. Remove the chicken from the pot and set it aside to cool.
5. Strain the broth and discard the solids.
6. In a separate pan, heat the vegetable oil over medium heat.
7. Add the garlic and shallots and sauté until fragrant.
8. Add the tomatoes and potatoes and cook until they are soft.
9. Add the chicken back into the pot and pour the sautéed vegetables over it.
10. Ladle the broth over the chicken and vegetables.
11. Garnish with boiled egg slices, lime wedges, and chopped cilantro.
- Time:
Preparation time: 20 minutes
- Cooking time: 1 hour and 15 minutes
Temperature:
- Low heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories per serving: 350
- Total fat: 15g
- Cholesterol: 150mg
- Sodium: 800mg
- Total carbohydrates: 15g
- Protein: 40g
Substitutions for ingredients:
- Chicken can be substituted with beef or tofu.
- Kaffir lime leaves can be substituted with lime zest.
- Cilantro can be substituted with parsley.
Variations:
- Add vermicelli noodles to the soup for a heartier meal.
- Use coconut milk instead of water for a creamier broth.
- Add sliced green beans or carrots for extra vegetables.
Tips and tricks:
- To save time, use a store-bought rotisserie chicken instead of cooking a whole chicken.
- For a spicier soup, add sliced chili peppers.
- Squeeze the lime wedges over the soup before serving for a burst of citrus flavor.
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 individual bowls with the garnishes arranged on top.
Garnishes:
- Boiled egg slices
- Lime wedges
- Chopped cilantro
Pairings:
- Serve with steamed rice or crusty bread.
Suggested side dishes:
- Indonesian-style fried rice
- Grilled vegetables
Troubleshooting advice:
- If the soup is too salty, dilute it with more water or unsalted broth.
Food safety advice:
- Make sure the chicken is cooked through before serving.
Food history:
- Soto Padang is a traditional Indonesian soup from the West Sumatra region.
Flavor profiles:
- Savory, slightly sweet, and aromatic with hints of lemongrass, kaffir lime, and spices.
Serving suggestions:
- Serve hot as a main dish for lunch or dinner.
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Region: Indonesian