Ingredients with Measurements:
- 1 whole chicken, cut into pieces
- 2 liters water
- 3 stalks lemongrass, bruised
- 5 kaffir lime leaves
- 3 bay leaves
- 2 teaspoons salt
- 1 teaspoon sugar
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon turmeric powder
- 1 teaspoon white pepper
- 2 tablespoons vegetable oil
- 4 cloves garlic, minced
- 4 shallots, minced
- 2 red chilies, sliced
- 2 tomatoes, chopped
- 2 tablespoons tamarind paste
- 2 tablespoons sweet soy sauce
- 2 tablespoons fried shallots
- 2 tablespoons chopped scallions
- 2 tablespoons chopped cilantro
Special equipment needed:
- Large pot
- Strainer
Step-by-step instructions:
1. In a large pot, bring water to a boil. Add chicken, lemongrass, kaffir lime leaves, bay leaves, salt, sugar, coriander powder, cumin powder, turmeric powder, and white pepper. Reduce heat and let simmer for 30 minutes until chicken is cooked through.
2. Remove chicken from the pot and set aside to cool. Strain the broth and set aside.
3. In a separate pan, heat vegetable oil over medium heat. Add garlic, shallots, and red chilies. Saute until fragrant.
4. Add chopped tomatoes and cook until they are soft and mushy.
5. Add the sauteed mixture to the chicken broth. Add tamarind paste and sweet soy sauce. Let simmer for another 10 minutes.
6. Shred the cooled chicken meat and add it to the broth.
7. Serve hot with fried shallots, chopped scallions, and cilantro as garnish.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
Simmer at low heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat per serving: 15g
Protein per serving: 25g
Carbohydrates per serving: 30g
Fiber per serving: 5g
Sugar per serving: 10g
Sodium per serving: 1200mg
Substitutions for ingredients:
- Chicken can be substituted with beef or tofu
- Tamarind paste can be substituted with lime juice
- Sweet soy sauce can be substituted with regular soy sauce and sugar
Variations:
- Add potatoes or carrots for a heartier soup
- Add vermicelli noodles for a more filling meal
- Use different types of meat or protein for variety
Tips and tricks:
- Bruise the lemongrass stalks by hitting them with the back of a knife to release their flavor.
- Use a strainer to remove any impurities from the broth.
- Adjust the amount of chilies to your desired level of spiciness.
Storage instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat until heated through.
Presentation ideas:
Serve in a bowl with garnishes on top.
Garnishes:
Fried shallots, chopped scallions, and cilantro
Pairings:
Serve with steamed rice or crusty bread.
Suggested side dishes:
Fresh salad or steamed vegetables
Troubleshooting advice:
- If the broth is too salty, add more water to dilute it.
- If the broth is not flavorful enough, add more salt and spices to taste.
Food safety advice:
- Make sure the chicken is cooked through before serving.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Soto is a traditional Indonesian soup that is commonly eaten for breakfast or as a light meal. It is believed to have originated from Java, Indonesia.
Flavor profiles:
Savory, slightly sweet, and spicy
Serving suggestions:
Serve hot with garnishes on top.
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Region: Indonesian