South Indian Style Soto

Ingredients

In this South Indian adaptation of Soto, we incorporate the distinct flavors of South Indian cuisine. We replace some of the traditional Indonesian spices with South Indian spices like turmeric, cumin, and coriander to infuse the broth with a unique aroma. Additionally, we use coconut milk to add a creamy texture and a touch of sweetness, which is a common ingredient in South Indian cooking. We alse have the original recipe for Soto, 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 garlic cloves, minced 3 garlic cloves, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon chili powder (adjust to taste) 1 teaspoon chili powder (adjust to taste)
• 400ml coconut milk 400ml coconut milk
• 500ml chicken or vegetable broth 500ml chicken or vegetable broth
• 500g boneless chicken breast or vegetables of your choice 500g boneless chicken breast or vegetables of your choice
• Salt to taste Salt to taste
• Cooked rice or rice noodles, for serving Cooked rice or rice noodles, for serving
• Fresh herbs (such as cilantro or curry leaves), for garnish Fresh herbs (such as cilantro or curry leaves), for garnish
• Crispy fried shallots, for garnish Crispy fried shallots, for garnish
• Lime wedges, for serving Lime wedges, for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 15g
• Carbohydrates (total, sugars): 10g, 3g
• Protein: 30g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté until translucent.
2. 2.
   Add the minced garlic and grated ginger to the pot and cook for another minute until fragrant.
3. 3.
   Stir in the turmeric powder, cumin powder, coriander powder, and chili powder. Cook for a minute to toast the spices.
4. 4.
   Pour in the coconut milk and chicken or vegetable broth. Bring the mixture to a simmer.
5. 5.
   Add the chicken breast or vegetables to the pot and cook until they are tender and cooked through.
6. 6.
   Season with salt to taste.
7. 7.
   To serve, place a portion of cooked rice or rice noodles in a bowl. Ladle the hot South Indian Style Soto over the rice or noodles.
8. 8.
   Garnish with fresh herbs, crispy fried shallots, and a squeeze of lime juice.
9. 9.
   Enjoy the aromatic and flavorful South Indian Style Soto!

Treat your ingredients with care...

• Coconut milk — Shake the can of coconut milk well before using to ensure the cream and liquid are well combined.
• Turmeric powder — Be cautious while handling turmeric powder as it can stain surfaces and clothing easily.

Tips & Tricks

• For a vegetarian version, replace chicken with tofu or mixed vegetables.
• Adjust the spiciness by increasing or decreasing the amount of chili powder according to your preference.
• For an extra burst of flavor, add a teaspoon of tamarind paste to the broth.
• Top the soup with crispy fried onions for an added crunch.
• If you prefer a thinner consistency, add more broth or coconut milk.

Serving advice

Serve the South Indian Style Soto hot in individual bowls with a side of steamed rice or rice noodles. Provide lime wedges on the side for squeezing over the soup to enhance the tanginess. Accompany the dish with a plate of crispy fried shallots and fresh herbs for garnishing.

Presentation advice

Present the South Indian Style Soto in a vibrant bowl, allowing the rich yellow broth to take center stage. Garnish with a sprinkle of fresh herbs and a generous handful of crispy fried shallots for an appealing visual contrast.