Toronto-style Sop Saudara

Ingredients

In the Toronto-style adaptation of Sop Saudara, we incorporate local Canadian ingredients such as carrots and potatoes to add more substance to the soup. Additionally, we use chicken as the protein of choice instead of the traditional beef or offal found in the original Indonesian version. The fusion of Indonesian spices with Canadian ingredients creates a unique flavor profile that caters to the diverse culinary scene of Toronto. We alse have the original recipe for Sop saudara, so you can check it out.

• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
• 2 stalks of lemongrass, bruised 2 stalks of lemongrass, bruised
• 2 carrots, peeled and diced 2 carrots, peeled and diced
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 2 boneless, skinless chicken breasts, cut into bite-sized pieces 2 boneless, skinless chicken breasts, cut into bite-sized pieces
• 6 cups (1.4 liters) chicken broth 6 cups (1.4 liters) chicken broth
• 1 teaspoon (5ml) soy sauce 1 teaspoon (5ml) soy sauce
• 1 teaspoon (5ml) fish sauce 1 teaspoon (5ml) fish sauce
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro or parsley, for garnish Fresh cilantro or parsley, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 20g, 4g
• Protein: 28g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion, minced garlic, grated ginger, and bruised lemongrass stalks. Sauté until the onion becomes translucent and the mixture becomes fragrant.
2. 2.
   Add the diced carrots and potatoes to the pot and cook for a few minutes until they start to soften.
3. 3.
   Add the chicken pieces to the pot and cook until they are no longer pink.
4. 4.
   Pour in the chicken broth, soy sauce, and fish sauce. Bring the soup to a boil, then reduce the heat and let it simmer for about 20 minutes or until the chicken is cooked through and the vegetables are tender.
5. 5.
   Season with salt and pepper to taste.
6. 6.
   Remove the lemongrass stalks from the soup before serving.
7. 7.
   Ladle the Toronto-style Sop Saudara into bowls and garnish with fresh cilantro or parsley.

Treat your ingredients with care...

• Lemongrass — Bruise the lemongrass stalks by lightly pounding them with a rolling pin or the back of a knife to release their flavor.
• Ginger — Grate the ginger using a fine grater or a microplane for the best texture and distribution of flavor.
• Chicken — Ensure the chicken breasts are cut into bite-sized pieces to ensure even cooking throughout the soup.

Tips & Tricks

• For a spicier kick, add a small amount of chili flakes or a dash of hot sauce to the soup.
• Customize the vegetables according to your preference. You can add other seasonal vegetables such as corn or peas.
• To make it heartier, serve the soup with a side of crusty bread or rice noodles.
• If you prefer a thicker broth, you can mash some of the cooked potatoes and carrots with a fork before serving.
• Make a larger batch of the soup and freeze individual portions for quick and convenient meals.

Serving advice

Serve the Toronto-style Sop Saudara hot in individual bowls. Accompany it with a side of crusty bread or rice noodles for a more substantial meal. Garnish each bowl with fresh cilantro or parsley to add a pop of color and freshness.

Presentation advice

When serving the Toronto-style Sop Saudara, ensure that the soup is piping hot and the garnish is evenly distributed. Use a deep bowl to showcase the vibrant colors of the soup and the contrasting green herbs on top. Serve with a spoon and a side of bread or noodles for a complete dining experience.