Guamanian-style Chicken Soup

Ingredients

In this Guamanian adaptation of Soto Kaki, we incorporate Guamanian ingredients and flavors to create a unique twist on the traditional Indonesian dish. We use annatto seeds to give the soup a vibrant orange color and coconut milk to add richness and creaminess. These additions enhance the flavor profile and create a fusion of Indonesian and Guamanian cuisines. We alse have the original recipe for Soto kaki, so you can check it out.

• 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 tablespoons annatto seeds 2 tablespoons annatto seeds
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 stalks lemongrass, bruised 2 stalks lemongrass, bruised
• 2 inches ginger, sliced 2 inches ginger, sliced
• 4 cups (950 ml) chicken broth 4 cups (950 ml) chicken broth
• 1 cup (240 ml) coconut milk 1 cup (240 ml) coconut milk
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon sugar 1 tablespoon sugar
• Salt, to taste Salt, to taste
• Freshly ground black pepper, to taste Freshly ground black pepper, to taste
• Rice noodles, cooked according to package instructions Rice noodles, cooked according to package instructions
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)
• Fried shallots (for garnish) Fried shallots (for garnish)
• Lime wedges (for serving) Lime wedges (for serving)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 15g
• Carbohydrates (total, sugars): 10g, 3g
• Protein: 45g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   In a small saucepan, heat the vegetable oil over medium heat. Add the annatto seeds and cook for 1-2 minutes until the oil turns orange. Remove from heat and strain the oil to remove the seeds. Set aside.
2. 2.
   In a large pot, heat the annatto oil over medium heat. Add the chopped onion, minced garlic, lemongrass, and ginger. Sauté until the onion becomes translucent and fragrant.
3. 3.
   Add the chicken pieces to the pot and cook until they are lightly browned on all sides.
4. 4.
   Pour in the chicken broth, coconut milk, fish sauce, soy sauce, and sugar. Stir well to combine.
5. 5.
   Bring the soup to a boil, then reduce the heat to low and let it simmer for about 45 minutes to 1 hour, or until the chicken is tender and cooked through.
6. 6.
   Remove the chicken pieces from the pot and shred the meat using two forks. Return the shredded chicken to the pot.
7. 7.
   Season the soup with salt and freshly ground black pepper to taste.
8. 8.
   To serve, place a portion of cooked rice noodles in a bowl and ladle the hot soup over them. Garnish with fresh cilantro, fried shallots, and a squeeze of lime juice.

Treat your ingredients with care...

• Annatto seeds — Be careful when handling annatto seeds as they can stain surfaces and clothing. Use a strainer to remove the seeds from the oil.
• Lemongrass — Bruise the lemongrass stalks by lightly pounding them with a rolling pin or the back of a knife to release their flavor.
• Fried shallots — To make fried shallots, thinly slice shallots and fry them in hot oil until golden brown and crispy. Drain on paper towels.

Tips & Tricks

• For a spicier kick, add sliced chili peppers or a dash of hot sauce to the soup.
• If you prefer a thicker soup, you can add a cornstarch slurry (cornstarch mixed with water) to the soup and simmer until thickened.
• Customize the toppings by adding bean sprouts, sliced green onions, or chopped tomatoes.
• Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.
• This soup pairs well with steamed white rice or crusty bread.

Serving advice

Serve the Guamanian-style Chicken Soup hot in individual bowls with a side of cooked rice noodles. Garnish with fresh cilantro, fried shallots, and a squeeze of lime juice. Serve with lime wedges on the side for an extra tangy flavor.

Presentation advice

To enhance the presentation, arrange the shredded chicken, rice noodles, and garnishes neatly in each bowl. Drizzle a little extra annatto oil on top for a vibrant touch of color. Serve the soup with a side of warm crusty bread or steamed white rice.