Sop Saudara - Indonesian Chicken Soup

Ingredients

• 1 whole chicken, cut into pieces (1.5 kg / 3.3 lbs) 1 whole chicken, cut into pieces (1.5 kg / 3.3 lbs)
• 2 liters (8 cups) water 2 liters (8 cups) water
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 stalks of lemongrass, bruised 2 stalks of lemongrass, bruised
• 2 cm (0.8 inch) ginger, sliced 2 cm (0.8 inch) ginger, sliced
• 2 bay leaves 2 bay leaves
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/2 teaspoon sugar 1/2 teaspoon sugar
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 20g, 4g
• Protein: 40g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion, minced garlic, ginger slices, and bruised lemongrass stalks. Sauté until fragrant.
2. 2.
   Add the chicken pieces to the pot and cook until they are lightly browned on all sides.
3. 3.
   Pour in the water and bring it to a boil. Skim off any impurities that rise to the surface.
4. 4.
   Add the bay leaves, turmeric powder, coriander powder, salt, black pepper, and sugar to the pot. Stir well to combine.
5. 5.
   Reduce the heat to low and let the soup simmer for about 30 minutes, or until the chicken is cooked through and tender.
6. 6.
   Remove the chicken pieces from the pot and set them aside to cool slightly. Once cooled, shred the chicken into bite-sized pieces.
7. 7.
   Return the shredded chicken to the pot and add the sliced carrots and cubed potatoes. Simmer for an additional 10-15 minutes, or until the vegetables are tender.
8. 8.
   Taste the soup and adjust the seasoning if needed.
9. 9.
   Serve the Sop Saudara hot, garnished with fresh cilantro leaves.

Treat your ingredients with care...

• Lemongrass — To release its flavor, bruise the lemongrass stalks by gently pounding them with the back of a knife before adding them to the soup.
• Turmeric powder — Be cautious when handling turmeric powder, as it can stain surfaces and clothing. Use a spoon or wear gloves to avoid staining your hands.

Tips & Tricks

• For a spicier kick, add a small chopped chili pepper to the soup.
• To save time, you can use pre-cooked shredded chicken instead of cooking a whole chicken.
• Customize the vegetables according to your preference. You can add green beans, corn, or mushrooms for extra variety.
• For a richer flavor, you can add a splash of coconut milk to the soup.
• Leftovers can be stored in the refrigerator for up to 3 days. The flavors will further develop, making it even more delicious the next day.

Serving advice

Serve the Sop Saudara hot in individual bowls. Accompany it with steamed rice or crusty bread for a complete and satisfying meal.

Presentation advice

Garnish each bowl of Sop Saudara with a sprinkle of fresh cilantro leaves. The vibrant green color will add a pop of freshness to the dish. Serve the soup in beautiful ceramic bowls to enhance its visual appeal.