The soup is simple coconut milk-based soup, cook with spice paste and
serve with condiments. Spices used that gives it the vibrant yellowish
hue is fresh turmeric root paste. Almost all of fresh and dried spices
found and grown in our region is used in the soup. The condiments are
shredded chicken meat, bean sprouts, glass noodles and perkedel (potato patties).
The soup is served warm with all these, sprinkled with shallot flakes,
chopped spring onions and Chinese celery and liberally dosed with kecap manis (sweet soy sauce).RECIPES TO COOKING : SOTO SOUP CHICKEN
Ingredients:
6 shallots
6 garlic cloves
1 tsp whole pepper
3 candlenuts
1/2 tbsp coriander seeds
10 g fresh turmeric root
6 kaffir lime leaves
6 salam leaves
2 cm cinnamon stick
4 cloves
1/4 whole nutmeg
3 cardamom
20 g galangal, lightly bruised
1 cm ginger
1/2 star anise
400 cc coconut milk
900 cc water
1 tbsp salt
1/2 tbsp sugar
For condiments
10 g shallot flakes
100 g glass noodle, soaked in cold water
250 g bean sprouts
100 g melinjo crackers, fried
2 spring onions, chopped
2 Chinese celery, chopped
200 g chicken, deep-fried and shredded
Kecap manis, for serving
For soto chili sauce
20 g Thai bird's eye chili
1 lime, juiced
1/2 tbsp sugar
1/4 tsp salt
3 tbsp kecap manis, sweet soy sauce
6 garlic cloves
1 tsp whole pepper
3 candlenuts
1/2 tbsp coriander seeds
10 g fresh turmeric root
6 kaffir lime leaves
6 salam leaves
2 cm cinnamon stick
4 cloves
1/4 whole nutmeg
3 cardamom
20 g galangal, lightly bruised
1 cm ginger
1/2 star anise
400 cc coconut milk
900 cc water
1 tbsp salt
1/2 tbsp sugar
For condiments
10 g shallot flakes
100 g glass noodle, soaked in cold water
250 g bean sprouts
100 g melinjo crackers, fried
2 spring onions, chopped
2 Chinese celery, chopped
200 g chicken, deep-fried and shredded
Kecap manis, for serving
For soto chili sauce
20 g Thai bird's eye chili
1 lime, juiced
1/2 tbsp sugar
1/4 tsp salt
3 tbsp kecap manis, sweet soy sauce
Directions:
For soup
Grind shallots, garlic, pepper, candlenuts, coriander seeds, turmeric root to fine paste.
Combine 1/3 of coconut milk, water, chicken in a big pot.
Add kaffir lime leaves, salam leaves, cinnamon, cloves, nutmeg, cardamom, galangal, ginger and star anise into the pot.
Bring to boil over medium heat.
Strain the soup using fine strainer. Set aside.
Place kaffir lime leaves and salam leaves back into the pot. Throw away the rest of the spices.
Add the rest of the coconut milk and strained soup.
Cook over high heat and stirring constantly, about 15 minutes. Add glass noodles and bean sprouts, cook for a couple of minutes.
Remove from heat and serve warm with other condiments.
For chicken
Take the chicken off the soup and pat dry.
Deep-fry in hot oil till brown, dry and crunchy.
Shred the meat and serve as one of the condiments.
For chili paste
Grind chili, salt and sugar coarsely.
Combine ground chili, lime juice and kecap manis in a bowl.
Serve with soto and rice.
Grind shallots, garlic, pepper, candlenuts, coriander seeds, turmeric root to fine paste.
Combine 1/3 of coconut milk, water, chicken in a big pot.
Add kaffir lime leaves, salam leaves, cinnamon, cloves, nutmeg, cardamom, galangal, ginger and star anise into the pot.
Bring to boil over medium heat.
Strain the soup using fine strainer. Set aside.
Place kaffir lime leaves and salam leaves back into the pot. Throw away the rest of the spices.
Add the rest of the coconut milk and strained soup.
Cook over high heat and stirring constantly, about 15 minutes. Add glass noodles and bean sprouts, cook for a couple of minutes.
Remove from heat and serve warm with other condiments.
For chicken
Take the chicken off the soup and pat dry.
Deep-fry in hot oil till brown, dry and crunchy.
Shred the meat and serve as one of the condiments.
For chili paste
Grind chili, salt and sugar coarsely.
Combine ground chili, lime juice and kecap manis in a bowl.
Serve with soto and rice.