Soto Kaki - Indonesian Spiced Chicken Soup

Ingredients

• 4 chicken legs or thighs 4 chicken legs or thighs
• 1 stalk lemongrass, bruised 1 stalk lemongrass, bruised
• 2-inch piece galangal, sliced 2-inch piece galangal, sliced
• 2-inch piece turmeric, sliced (or 1 teaspoon turmeric powder) 2-inch piece turmeric, sliced (or 1 teaspoon turmeric powder)
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 onion, sliced 1 onion, sliced
• 4 cups (950ml) chicken broth 4 cups (950ml) chicken broth
• 2 cups (470ml) water 2 cups (470ml) water
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon sugar 1 teaspoon sugar
• 1 teaspoon ground white pepper 1 teaspoon ground white pepper
• 1 cup bean sprouts 1 cup bean sprouts
• 1 cup shredded cabbage 1 cup shredded cabbage
• 2 tomatoes, cut into wedges 2 tomatoes, cut into wedges
• 4 hard-boiled eggs, halved 4 hard-boiled eggs, halved
• Fried shallots, for garnish Fried shallots, for garnish
• Fresh cilantro and lime wedges, for serving Fresh cilantro and lime wedges, for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 15g, 5g
• Protein: 35g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat some oil over medium heat. Add the minced garlic and sliced onion, and sauté until fragrant.
2. 2.
   Add the chicken legs or thighs to the pot and cook until browned on all sides.
3. 3.
   Add the lemongrass, galangal, turmeric, chicken broth, water, salt, sugar, and white pepper to the pot. Bring to a boil, then reduce the heat and let it simmer for about 30 minutes until the chicken is tender.
4. 4.
   Remove the chicken from the pot and shred the meat. Set aside.
5. 5.
   Strain the broth to remove the solids, then return the broth to the pot.
6. 6.
   Bring the broth back to a simmer and add the bean sprouts, shredded cabbage, and tomato wedges. Cook for about 5 minutes until the vegetables are slightly tender.
7. 7.
   To serve, divide the shredded chicken among serving bowls. Ladle the hot broth and vegetables over the chicken. Top with a halved hard-boiled egg, fried shallots, fresh cilantro, and a squeeze of lime juice.

Treat your ingredients with care...

• Lemongrass — Bruise the lemongrass stalk by lightly pounding it with a rolling pin or the back of a knife to release its flavor.
• Galangal — If fresh galangal is not available, you can use dried galangal slices or substitute with ginger.
• Turmeric — Fresh turmeric can stain your hands and utensils, so handle it with care. Alternatively, you can use turmeric powder as a substitute.

Tips & Tricks

• For an extra kick of heat, add a few slices of fresh chili or a drizzle of chili oil to the soup.
• Customize your toppings by adding fried tofu, sliced scallions, or crispy fried shallots.
• To save time, you can use store-bought chicken broth instead of making your own.
• Make a larger batch of the broth and freeze it for future use. It can be used as a base for other Indonesian soups and stews.
• Squeeze some lime juice over the soup just before serving to enhance the flavors.

Serving advice

Serve Soto Kaki hot in individual bowls, allowing each person to garnish their soup according to their taste preferences. Accompany it with steamed rice or crusty bread for a satisfying meal.

Presentation advice

To make the presentation more appealing, arrange the shredded chicken, vegetables, and garnishes neatly in the bowl before pouring the hot broth. Sprinkle some fried shallots and fresh cilantro on top for an added pop of color.