Ingredients with Measurements:
- 1 whole chicken, cut into pieces
- 2 liters of water
- 2 stalks of lemongrass, bruised
- 3 bay leaves
- 5 kaffir lime leaves
- 2 teaspoons of salt
- 1 teaspoon of sugar
- 1 teaspoon of ground coriander
- 1 teaspoon of ground cumin
- 1 teaspoon of turmeric powder
- 1 teaspoon of galangal powder
- 1 teaspoon of ginger powder
- 1 can of coconut milk
- 2 tablespoons of vegetable oil
- 2 cloves of garlic, minced
- 2 shallots, sliced
- 2 red chilies, sliced
- 2 green chilies, sliced
- 1 lime, cut into wedges
- 1 bunch of fresh cilantro, chopped
Special equipment needed:
- Large pot
- Ladle
- Skimmer
- Mortar and pestle
Step-by-step instructions:
1. In a large pot, bring the water to a boil. Add the chicken, lemongrass, bay leaves, kaffir lime leaves, salt, sugar, coriander, cumin, turmeric, galangal, and ginger. Reduce the heat to low and let it simmer for 30 minutes.
2. Remove the chicken from the pot and set it aside. Strain the broth and discard the solids.
3. In a mortar and pestle, grind the garlic, shallots, and chilies into a paste.
4. In a separate pan, heat the vegetable oil over medium heat. Add the garlic-shallot-chili paste and sauté until fragrant.
5. Add the chicken to the pan and stir to coat it with the paste.
6. Pour the strained broth back into the pot and add the coconut milk. Bring it to a boil and then reduce the heat to low.
7. Add the chicken and the garlic-shallot-chili paste to the pot. Let it simmer for 10 minutes.
8. Serve the soto sokaraja hot with a wedge of lime and a sprinkle of fresh cilantro.
Time:
Preparation time: 20 minutes
Cooking time: 50 minutes
Temperature:
Low heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat per serving: 20g
Carbohydrates per serving: 10g
Protein per serving: 30g
Substitutions for ingredients:
- Chicken can be substituted with beef or tofu.
- Kaffir lime leaves can be substituted with lime zest.
- Galangal powder can be substituted with fresh ginger.
Variations:
- Add noodles to the soup for a heartier meal.
- Add vegetables such as carrots, potatoes, or green beans to the soup for extra nutrition.
Tips and tricks:
- To make the soup spicier, add more chilies to the garlic-shallot-chili paste.
- To make the soup milder, remove the seeds from the chilies before slicing them.
Storage instructions:
Store the leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup on the stove over low heat until it is heated through.
Presentation ideas:
Serve the soup in individual bowls with a wedge of lime and a sprinkle of fresh cilantro on top.
Garnishes:
Fresh cilantro, sliced chilies, and lime wedges.
Pairings:
Serve the soup with steamed rice or crusty bread.
Suggested side dishes:
Fresh salad or vegetable stir-fry.
Troubleshooting advice:
- If the soup is too thick, add more water or chicken broth.
- If the soup is too thin, let it simmer for a longer time to reduce the liquid.
Food safety advice:
Make sure the chicken is cooked through before serving.
Food history:
Soto sokaraja is a traditional Indonesian soup that originated from Sokaraja, a town in Central Java.
Flavor profiles:
Soto sokaraja is a savory and slightly spicy soup with a hint of sweetness from the coconut milk.
Serving suggestions:
Serve the soup as a main course for lunch or dinner.
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Region: Indonesian