Ingredients with Measurements:
- 1 whole chicken, cut into pieces
- 2 liters of water
- 2 stalks of lemongrass, bruised
- 4 kaffir lime leaves
- 3 bay leaves
- 2 cinnamon sticks
- 2 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
- 2 tablespoons of vegetable oil
- 4 cloves of garlic, minced
- 2 shallots, sliced
- 2 red chilies, sliced
- 2 green chilies, sliced
- 2 tomatoes, diced
- 2 tablespoons of fried shallots
- 2 tablespoons of chopped cilantro
- 2 tablespoons of chopped scallions
- 2 tablespoons of lime juice
Special equipment needed:
- None
Step-by-step instructions:
1. In a large pot, bring the water to a boil. Add the chicken, lemongrass, kaffir lime leaves, bay leaves, cinnamon sticks, star anise, coriander seeds, cumin seeds, turmeric powder, salt, and sugar. Reduce the heat to low and simmer for 45 minutes or until the chicken is cooked through.
2. Remove the chicken from the pot and set it aside to cool. Strain the broth and discard the solids.
3. In a separate pan, heat the vegetable oil over medium heat. Add the garlic, shallots, and chilies. Sauté until fragrant.
4. Add the tomatoes and cook until they are soft and mushy.
5. Add the strained broth to the pan and bring it to a boil.
6. Shred the chicken and add it to the pan. Simmer for 10 minutes.
7. Serve the soup in bowls and garnish with fried shallots, cilantro, scallions, and lime juice.
- Time:
Preparation time: 15 minutes
- Cooking time: 1 hour
Temperature:
- Low heat for simmering the chicken
- Medium heat for sautéing the garlic, shallots, and chilies
- High heat for boiling the broth
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 250
- Fat: 10g
- Carbohydrates: 10g
- Protein: 30g
Substitutions for ingredients:
- Chicken can be substituted with beef or tofu
- Kaffir lime leaves can be substituted with lime zest
- Red and green chilies can be substituted with chili powder
Variations:
- Add potatoes, carrots, or other vegetables to the soup
- Use coconut milk instead of water for a creamier soup
- Add noodles for a heartier meal
Tips and tricks:
- Use a sharp knife to cut the chicken into pieces
- Bruise the lemongrass before adding it to the pot to release its flavor
- Skim off any foam that forms on the surface of the broth while simmering
Storage instructions:
- Store the 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 it is heated through
Presentation ideas:
- Serve the soup in bowls with a side of rice or bread
Garnishes:
- Fried shallots, cilantro, scallions, and lime juice
Pairings:
- Serve the soup with a side of crackers or chips
Suggested side dishes:
- Rice or bread
Troubleshooting advice:
- If the soup is too salty, add more water to dilute it
- If the soup is too bland, add more salt or spices to taste
Food safety advice:
- Make sure the chicken is cooked through before serving
- Store the leftover soup in the refrigerator within 2 hours of cooking
Food history:
- Soto Padang Ayam is a traditional Indonesian soup that originated from the city of Padang in West Sumatra. It is known for its rich and spicy flavor.
Flavor profiles:
- Spicy, savory, and aromatic
Serving suggestions:
- Serve the soup hot with a side of rice or bread
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Region: Indonesian