Indonesian Soto with Fragrant Spices and Tender Chicken

Ingredients

• 1 whole chicken, cut into pieces (about 3 lbs / 1.4 kg) 1 whole chicken, cut into pieces (about 3 lbs / 1.4 kg)
• 8 cups (1.9 liters) chicken broth 8 cups (1.9 liters) chicken broth
• 2 stalks lemongrass, bruised 2 stalks lemongrass, bruised
• 1 thumb-sized piece of galangal, sliced 1 thumb-sized piece of galangal, sliced
• 2 turmeric leaves (optional) 2 turmeric leaves (optional)
• 4 kaffir lime leaves 4 kaffir lime leaves
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 onion, sliced 1 onion, sliced
• 2 teaspoons ground coriander 2 teaspoons ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon sugar 1 teaspoon sugar
• 8 oz (225g) vermicelli noodles, cooked according to package instructions 8 oz (225g) vermicelli noodles, cooked according to package instructions
• 2 cups (200g) bean sprouts 2 cups (200g) bean sprouts
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish
• Sliced green onions, for garnish Sliced green onions, for garnish
• Crispy fried shallots, for garnish Crispy fried shallots, for garnish
• Lime wedges, for serving Lime wedges, for serving
• Sambal, for serving Sambal, for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 30g, 3g
• Protein: 30g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   In a large pot, bring the chicken broth to a boil. Add the chicken pieces, lemongrass, galangal, turmeric leaves (if using), kaffir lime leaves, garlic, onion, ground coriander, ground cumin, ground turmeric, salt, and sugar. Reduce the heat to low and simmer for about 45 minutes, or until the chicken is tender and cooked through.
2. 2.
   Remove the chicken pieces from the pot and shred the meat using two forks. Set aside.
3. 3.
   Strain the broth to remove the solids, and return the broth to the pot. Discard the lemongrass, galangal, turmeric leaves, kaffir lime leaves, and any other solids.
4. 4.
   Bring the broth back to a simmer and add the shredded chicken, cooked vermicelli noodles, and bean sprouts. Cook for an additional 5 minutes to heat through.
5. 5.
   Ladle the soup into bowls and garnish with fresh cilantro leaves, sliced green onions, crispy fried shallots, and a squeeze of lime juice. Serve with sambal on the side.

Treat your ingredients with care...

• Lemongrass — Bruise the lemongrass stalks by lightly pounding them with a rolling pin or the back of a knife. This helps release the aromatic oils and flavors.
• Galangal — If fresh galangal is not available, you can use dried galangal slices or galangal powder as a substitute. Adjust the quantity according to taste.
• Turmeric leaves — Turmeric leaves add a unique flavor to the soup, but if you can't find them, you can omit them or use a small amount of ground turmeric as a substitute.
• Sambal — Adjust the amount of sambal according to your spice preference. You can make your own sambal or use store-bought varieties.

Tips & Tricks

• For a richer flavor, you can add a small amount of coconut milk to the broth.
• Customize your toppings by adding sliced boiled eggs, fried tofu, or shredded cabbage.
• If you prefer a spicier soup, add chopped fresh chili peppers to the broth while simmering.
• To save time, you can use pre-cooked rotisserie chicken instead of boiling a whole chicken.
• Leftovers can be stored in the refrigerator for up to 3 days. The flavors will continue to develop, making it even more delicious the next day.

Serving advice

Serve the Indonesian Soto hot in individual bowls. Encourage your guests to squeeze fresh lime juice over their soup and add sambal according to their spice preference. Provide spoons and chopsticks for easy enjoyment.

Presentation advice

To enhance the presentation, arrange the garnishes neatly on top of the soup. Sprinkle the crispy fried shallots evenly and add a sprig of fresh cilantro for an extra touch of green. Serve the soup in colorful ceramic bowls to showcase the vibrant colors of the ingredients.