Soto Medan - Indonesian Spiced Chicken Soup

Ingredients

• 500g (1.1 lb) boneless chicken thighs, cut into bite-sized pieces 500g (1.1 lb) boneless chicken thighs, cut into bite-sized pieces
• 1 stalk lemongrass, bruised 1 stalk lemongrass, bruised
• 3 slices galangal 3 slices galangal
• 2 kaffir lime leaves 2 kaffir lime leaves
• 2 turmeric leaves (optional) 2 turmeric leaves (optional)
• 4 cups (950ml) chicken broth 4 cups (950ml) chicken broth
• 2 cups (470ml) water 2 cups (470ml) water
• 200g (7 oz) rice noodles, cooked according to package instructions 200g (7 oz) rice noodles, cooked according to package instructions
• 100g (3.5 oz) bean sprouts 100g (3.5 oz) bean sprouts
• 2 hard-boiled eggs, halved 2 hard-boiled eggs, halved
• 2 tablespoons fried shallots 2 tablespoons fried shallots
• 2 tablespoons chopped fresh cilantro 2 tablespoons chopped fresh cilantro
• 2 tablespoons lime juice 2 tablespoons lime juice
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 10g, 3g
• Carbohydrates (total, sugars): 35g, 2g
• Protein: 30g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   In a large pot, bring the chicken broth and water to a boil.
2. 2.
   Add the chicken pieces, lemongrass, galangal, kaffir lime leaves, and turmeric leaves (if using) to the pot. Reduce the heat to low and simmer for 20-25 minutes until the chicken is cooked through and tender.
3. 3.
   Remove the chicken pieces from the pot and set aside. Discard the lemongrass, galangal, kaffir lime leaves, and turmeric leaves.
4. 4.
   Season the broth with salt to taste.
5. 5.
   To serve, divide the cooked rice noodles, bean sprouts, and chicken pieces among serving bowls.
6. 6.
   Ladle the hot broth over the noodles and chicken.
7. 7.
   Garnish each bowl with a halved hard-boiled egg, fried shallots, chopped cilantro, and a squeeze of lime juice.
8. 8.
   Serve hot and enjoy!

Treat your ingredients with care...

• Lemongrass — Bruise the lemongrass stalk by lightly pounding it with the back of a knife to release its flavor.
• Galangal — If fresh galangal is not available, you can use dried galangal slices or galangal powder as a substitute.
• Kaffir lime leaves — Tear the leaves slightly before adding them to the soup to release their aroma.
• Turmeric leaves — Turmeric leaves add a unique flavor, but if you can't find them, you can omit them from the recipe.

Tips & Tricks

• For an extra kick of heat, add a teaspoon of sambal oelek or chili paste to the broth.
• Customize your toppings by adding sliced green onions, crispy fried garlic, or chopped fresh chilies.
• To save time, you can use store-bought chicken broth instead of making it from scratch.
• If you prefer a thicker broth, you can dissolve a tablespoon of cornstarch in water and add it to the simmering broth.
• Leftover Soto Medan can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Serving advice

Serve Soto Medan hot in individual bowls, allowing each person to customize their toppings according to their preference. Provide lime wedges and additional fried shallots on the side for those who want to enhance the flavors further.

Presentation advice

To enhance the presentation, arrange the toppings neatly on top of the soup, creating an appetizing display of colors and textures. Sprinkle some chopped cilantro over the soup for a fresh and vibrant touch.