Ingredients with Measurements:
- 1 whole chicken, cut into pieces
- 2 liters of water
- 5 shallots, thinly sliced
- 4 cloves of garlic, minced
- 2 lemongrass stalks, bruised
- 3 kaffir lime leaves
- 2 bay leaves
- 1 teaspoon of turmeric powder
- 1 teaspoon of coriander powder
- 1 teaspoon of cumin powder
- 1 teaspoon of salt
- 1 teaspoon of sugar
- 1 tablespoon of vegetable oil
- 2 tablespoons of fried shallots, for garnish
- 2 tablespoons of chopped scallions, for garnish
- 2 tablespoons of chopped cilantro, for garnish
- Lime wedges, for serving
Special equipment needed:
- Large pot
- Strainer
Step-by-step instructions:
1. In a large pot, heat the vegetable oil over medium heat. Add the shallots and garlic and sauté until fragrant, about 2 minutes.
2. Add the chicken pieces and stir well to coat with the shallot mixture. Cook for 5 minutes until the chicken is browned.
3. Add the water, lemongrass, kaffir lime leaves, bay leaves, turmeric powder, coriander powder, cumin powder, salt, and sugar. Stir well to combine.
4. Bring the soup to a boil, then reduce the heat to low and let it simmer for 45 minutes until the chicken is cooked through and tender.
5. Remove the chicken pieces from the pot and set aside to cool. Strain the soup and discard the solids.
6. Once the chicken is cool enough to handle, shred the meat into bite-sized pieces.
7. To serve, divide the shredded chicken among serving bowls. Ladle the hot soup over the chicken.
8. Garnish with fried shallots, scallions, and cilantro. Serve with lime wedges on the side.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour
Temperature:
Medium heat for sautéing, high heat for boiling, and low heat for simmering.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 350
Fat per serving: 12g
Carbohydrates per serving: 16g
Protein per serving: 45g
Substitutions for ingredients:
- Chicken can be substituted with beef or tofu.
- Kaffir lime leaves can be substituted with lime zest.
- Shallots can be substituted with onions.
- Vegetable oil can be substituted with any neutral oil.
Variations:
- Add vermicelli noodles to the soup for a heartier meal.
- Add boiled eggs to the soup for extra protein.
- Add sliced tomatoes to the soup for a burst of freshness.
Tips and tricks:
- To make the soup more flavorful, let it simmer for a longer time.
- Use a strainer with small holes to remove any impurities from the soup.
- To save time, use store-bought fried shallots for garnish.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
- Reheat the soup in a pot over medium heat until heated through.
Reheating instructions:
- Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
- Serve the soup in a large bowl and let everyone help themselves.
- Garnish each serving with a lime wedge for a pop of color.
Garnishes:
- Fried shallots
- Chopped scallions
- Chopped cilantro
- Lime wedges
Pairings:
- Serve the soup with steamed rice for a complete meal.
- Pair the soup with a side of pickled vegetables for a tangy contrast.
Suggested side dishes:
- Steamed rice
- Pickled vegetables
- Fried tofu
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 sugar to taste.
Food safety advice:
- Make sure the chicken is cooked through before serving.
- Store leftover soup in the refrigerator and consume within 3 days.
Food history:
Soto Sokaraja is a traditional Indonesian soup that originated from Sokaraja, a town in Central Java. It is typically made with chicken, lemongrass, and turmeric, and is served with rice cakes or vermicelli noodles.
Flavor profiles:
Soto Sokaraja is a savory and aromatic soup with hints of lemongrass, turmeric, and coriander.
Serving suggestions:
Serve the soup hot with a side of steamed rice and pickled vegetables for a complete meal.
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Region: Indonesian