Cuisine : Soto - how to prepare this Indonesian soup

 

"Soto" is a traditional Indonesian soup made with a flavorful broth, typically featuring chicken or beef, and a variety of herbs and spices. Here is a detailed recipe for preparing Soto Ayam (Chicken Soto), one of the most popular versions:

 Ingredients:

#### For the Broth:

- **Chicken (preferably with bones):** 1 whole chicken or 1 kg chicken parts

- **Water:** 2 liters

- **Bay leaves:** 3

- **Lemongrass:** 2 stalks, bruised

- **Kaffir lime leaves:** 3-4

- **Galangal:** 2 inches, bruised

- **Salt:** to taste

- **Sugar:** 1 teaspoon

#### Spice Paste:

- **Shallots:** 6-8, peeled

- **Garlic:** 4 cloves, peeled

- **Candlenuts:** 3-4 (or macadamia nuts as a substitute)

- **Ginger:** 1 inch, peeled

- **Turmeric:** 1 inch, peeled

- **Coriander seeds:** 1 tablespoon

- **Cumin seeds:** 1 teaspoon

- **Black peppercorns:** 1 teaspoon

#### Garnishes:

- **Rice vermicelli noodles:** 200 grams, soaked in hot water until soft

- **Bean sprouts:** 200 grams, blanched

- **Hard-boiled eggs:** 4, peeled and halved

- **Fried shallots:** for sprinkling

- **Scallions:** 2, thinly sliced

- **Coriander leaves:** a handful, chopped

- **Lime wedges:** for serving

- **Kecap manis (sweet soy sauce):** for serving

- **Sambal (chili sauce):** for serving

Instructions:

1. **Prepare the Broth:**

   - In a large pot, bring the water to a boil. Add the chicken, bay leaves, lemongrass, kaffir lime leaves, galangal, salt, and sugar.

   - Reduce the heat and simmer for about 30-40 minutes until the chicken is cooked through and the broth is flavorful.

   - Remove the chicken from the pot and let it cool slightly. Shred the meat into bite-sized pieces and set aside. Return the bones to the pot and continue simmering the broth while you prepare the spice paste.

2. **Make the Spice Paste:**

   - In a dry pan, toast the coriander seeds, cumin seeds, and black peppercorns until fragrant. Let them cool.

   - Grind the toasted spices into a fine powder using a spice grinder or mortar and pestle.

   - In a food processor or blender, combine the ground spices with shallots, garlic, candlenuts, ginger, and turmeric. Blend until you get a smooth paste, adding a little water if necessary to facilitate blending.

3. **Cook the Spice Paste:**

   - In a separate pan, heat a few tablespoons of oil over medium heat.

   - Add the spice paste and cook, stirring frequently, until it is fragrant and the oil starts to separate from the paste (about 10 minutes).

   - Add the cooked spice paste to the simmering broth. Stir well to combine and continue to simmer for another 15-20 minutes to allow the flavors to meld.

4. **Prepare the Garnishes:**

   - While the broth is simmering, prepare the rice vermicelli noodles according to the package instructions and set aside.

   - Blanch the bean sprouts in boiling water for a few seconds and set aside.

   - Halve the hard-boiled eggs and set aside.

5. **Assemble the Soto:**

   - To serve, place a portion of rice vermicelli noodles in a bowl.

   - Add some shredded chicken on top.

   - Pour the hot broth over the noodles and chicken.

   - Top with blanched bean sprouts, halved eggs, fried shallots, sliced scallions, and chopped coriander leaves.

   - Serve with lime wedges, kecap manis, and sambal on the side for added flavor.

### Tips:

- You can customize your Soto by adding other vegetables like boiled potatoes, cabbage, or carrots.

- The key to a delicious Soto is a well-balanced broth, so adjust the seasoning according to your taste.

- Preparing the components in advance can make the assembly process quicker when you're ready to serve.

Enjoy your flavorful Soto Ayam!