Soto Sokaraja with Ginger Recipe

Ingredients with Measurements:
- 1 whole chicken, cut into 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 ground turmeric
- 4 cloves of garlic, minced
- 4 shallots, minced
- 2 tablespoons of vegetable oil
- 2 tablespoons of grated ginger
- 2 tablespoons of lime juice
- 2 tablespoons of sweet soy sauce
- 2 cups of bean sprouts
- 2 cups of cooked vermicelli noodles
- 2 hard-boiled eggs, sliced
- 2 tablespoons of chopped cilantro

Special equipment needed:
- Large pot
- Ladle
- Serving bowls

Step-by-step instructions:
1. In a large pot, bring the water to a boil. Add the chicken pieces, lemongrass, kaffir lime leaves, bay leaves, salt, sugar, and ground turmeric. Reduce the heat to low and let it simmer for 30 minutes or until the chicken is cooked through.
2. In a separate pan, sauté the garlic and shallots in vegetable oil until fragrant. Add the grated ginger and continue to sauté for another minute.
3. Add the sautéed mixture to the pot of chicken soup and let it simmer for another 10 minutes.
4. Add the lime juice and sweet soy sauce to the pot and stir well.
5. To serve, place a handful of bean sprouts and cooked vermicelli noodles in each serving bowl. Ladle the soup over the noodles and top with sliced hard-boiled eggs and chopped cilantro.


Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
5. Temperature:
Low heat
Serving size:
4-6 servings

Nutritional information:
Calories per serving: 350
Fat: 12g
Protein: 25g
Carbohydrates: 35g
Fiber: 3g
Sugar: 6g
Sodium: 1200mg

Substitutions for ingredients:
- Chicken can be substituted with beef or tofu for a vegetarian option.
- Sweet soy sauce can be substituted with regular soy sauce and a teaspoon of honey.

Variations:
- Add sliced carrots and potatoes to the soup for a heartier meal.
- Use different types of noodles such as rice noodles or egg noodles.
- Add sliced chili peppers for a spicier version.

Tips and tricks:
- To make the soup more flavorful, let it simmer for a longer period of time.
- Use fresh ginger for a stronger ginger flavor.
- Serve with a side of crackers or bread for dipping.

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 garnish with sliced lime and chopped cilantro.

Garnishes:
Sliced lime, chopped cilantro, sliced chili peppers, fried shallots.

Pairings:
Serve with a side of crackers or bread for dipping.

Suggested side dishes:
Steamed rice, fried tofu, stir-fried vegetables.

Troubleshooting advice:
- If the soup is too salty, add more water to dilute the saltiness.
- If the soup is too bland, add more salt or soy sauce to taste.

Food safety advice:
Make sure the chicken is cooked through before serving to prevent foodborne illness.

Food history:
Soto Sokaraja is a traditional Indonesian chicken soup that originated from the Sokaraja region in Central Java.

Flavor profiles:
The soup has a savory and slightly sweet flavor with a hint of ginger.

Serving suggestions:
Serve the soup hot with a side of crackers or bread for dipping.

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Region: Indonesian

Taste: Spicy, Tangy, Herbal, Aromatic, Savory