Ingredients with Measurements:
- 1 whole chicken, cut into pieces
- 2 liters water
- 2 stalks lemongrass, bruised
- 3 kaffir lime leaves
- 2 bay leaves
- 1 cinnamon stick
- 3 cloves
- 3 cardamom pods
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 tablespoon tamarind paste
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 teaspoons salt
- 1 teaspoon sugar
- 200 grams rice vermicelli noodles
- 2 hard-boiled eggs, sliced
- 2 tomatoes, chopped
- 2 green onions, sliced
- 2 tablespoons fried shallots
- 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, cinnamon stick, cloves, cardamom pods, coriander seeds, cumin seeds, and turmeric powder. Simmer for 45 minutes or until chicken is cooked through.
2. Remove chicken from the pot and let it cool. Strain the broth and set aside.
3. In a small bowl, mix tamarind paste with 1/2 cup of the broth until dissolved.
4. In a separate pot, heat vegetable oil over medium heat. Add onion and garlic and sauté until fragrant.
5. Add the tamarind mixture, salt, and sugar to the pot and stir well.
6. Add the strained broth to the pot and bring to a boil.
7. Add rice vermicelli noodles to the pot and cook for 2-3 minutes or until soft.
8. Shred the cooled chicken and add it to the pot.
9. Serve hot with sliced hard-boiled eggs, chopped tomatoes, sliced green onions, fried shallots, and chopped cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour
Temperature:
Simmer over low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 400
Fat: 15g
Carbohydrates: 30g
Protein: 35g
Substitutions for ingredients:
- Chicken can be substituted with beef or tofu.
- Rice vermicelli noodles can be substituted with other types of noodles.
Variations:
- Add sliced chili peppers for extra heat.
- Use lime juice instead of tamarind paste for a different flavor.
Tips and tricks:
- To save time, use pre-cooked chicken.
- Make a larger batch of broth and freeze for future use.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat soup in a pot over low heat until heated through.
Presentation ideas:
Serve soup in a large bowl with toppings arranged on top.
Garnishes:
Fried shallots and chopped cilantro
Pairings:
Serve with steamed rice and a side of pickled vegetables.
Suggested side dishes:
Pickled vegetables
Troubleshooting advice:
- If the soup is too sour, add more sugar.
- If the soup is too salty, add more water.
Food safety advice:
Make sure chicken is cooked through before consuming.
Food history:
Soto Sokaraja is a traditional Indonesian soup that originated in the Sokaraja region of Central Java.
Flavor profiles:
Savory, tangy, and slightly sweet.
Serving suggestions:
Serve hot with steamed rice and a side of pickled vegetables.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indonesian