Soto Padang

Ingredients

• 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 liters (8 cups) chicken broth 2 liters (8 cups) chicken broth
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 shallots, finely chopped 2 shallots, finely chopped
• 2 lemongrass stalks, bruised 2 lemongrass stalks, bruised
• 2 cm (1 inch) galangal, sliced 2 cm (1 inch) galangal, sliced
• 2 cm (1 inch) turmeric, sliced 2 cm (1 inch) turmeric, sliced
• 2 kaffir lime leaves 2 kaffir lime leaves
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon sugar 1 teaspoon sugar
• 200 grams (7 oz) rice noodles, cooked according to package instructions 200 grams (7 oz) rice noodles, cooked according to package instructions
• 200 grams (7 oz) bean sprouts 200 grams (7 oz) bean sprouts
• Fried shallots, for garnish Fried shallots, for garnish
• Lime wedges, for serving Lime wedges, for serving
• Sambal, for serving Sambal, for serving
• Sweet soy sauce, for serving Sweet soy sauce, for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 25g, 2g
• Protein: 35g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   In a large pot, bring the chicken broth to a boil. Add the chicken pieces and simmer for 30 minutes until cooked through. Remove the chicken from the broth and set aside to cool. Once cooled, shred the chicken into bite-sized pieces.
2. 2.
   In a mortar and pestle, grind the garlic, shallots, lemongrass, galangal, turmeric, coriander powder, and cumin powder into a paste.
3. 3.
   Heat a tablespoon of oil in a separate pot over medium heat. Add the spice paste and sauté until fragrant.
4. 4.
   Add the shredded chicken, kaffir lime leaves, salt, and sugar to the pot. Stir well to combine.
5. 5.
   Pour in the chicken broth and bring to a simmer. Let it cook for another 15 minutes to allow the flavors to meld together.
6. 6.
   To serve, divide the cooked rice noodles and bean sprouts among serving bowls. Ladle the hot soup over the noodles and garnish with fried shallots. Serve with lime wedges, sambal, and sweet soy sauce on the side.

Treat your ingredients with care...

• Lemongrass — Remove the tough outer layers before bruising and using in the recipe.
• Galangal — If fresh galangal is not available, you can substitute with dried galangal powder.
• Turmeric — Wear gloves or be cautious while handling fresh turmeric as it can stain your hands and clothes.
• Rice noodles — Cook the rice noodles according to the package instructions and rinse with cold water to prevent them from sticking together.
• Sambal — Adjust the amount of sambal according to your spice preference.

Tips & Tricks

• For a richer flavor, you can add a small amount of coconut milk to the broth.
• Customize your Soto Padang by adding additional toppings such as boiled eggs, fried tofu, or sliced tomatoes.
• If you prefer a spicier soup, increase the amount of sambal or add fresh chili peppers to the broth.
• To save time, you can use store-bought chicken broth instead of making it from scratch.
• Leftover Soto Padang can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Serving advice

Serve Soto Padang hot in individual bowls, allowing each person to customize their toppings and condiments according to their taste preferences. Squeeze fresh lime juice over the soup just before eating to enhance the flavors.

Presentation advice

Garnish the Soto Padang with a sprinkle of fried shallots on top of the soup. Serve it alongside a plate of lime wedges, sambal, and sweet soy sauce for guests to add as desired. The vibrant colors of the soup and the array of condiments will make for an appetizing presentation.