Soto [ Indonesian Chicken Noodle Soup ]

Soto, sroto, tauto, or coto is a traditional soup mainly composed of broth, meat and vegetables of Indonesian cuisine. Normally many traditional soups are called soto, whereas foreign and Western influenced soups are called sop.
Soto is sometimes considered Indonesia's national dish, as it is served from Sumatra to Papua, in a wide range of variations. Soto is omnipresent in Indonesia, available in many an open-air eateries and on many street corners to fine dining restaurants and luxurious hotels. Soto, especially soto ayam (chicken soto), is considered as Indonesian counterpart of chicken soup. Because it is always served warm with tender texture, in most of Indonesian households it is considered an Indonesian comfort food.
Introduced to Suriname by Javanese migrants, it is considered part of the national cuisine of that country too, spelled saoto.

Ingredients

• Half of whole chicken (we gonna make chicken stock from this)
• 10 gr of Galangal Roots
• 2 Kaffir Lime Leaf
• 1 Salam Leaf or Bayleaf
• 1 stalk of lemongrass
• 2 Kaffirlime
• 1 stalk of parsley/ chinese celery (chopped)
• 1 stalk of green onion (chopped)
• 40 gr of shredded Cabbage
• 1 tomato
• 2 hard boiled eggs
• 100 gr of glass noddle
• 50 gr of bean sprout
• 1 medium potato (cubed and deep fry it or you can switch it with Perkedel)

Subtle Spice

• 8 candle nuts (roasted)
• 10 gr of tumeric (roasted)
• 20 gr of ginger
• 8 shallots
• 5 garlics
• Chicken Stock :
• half of whole chicken
• 1,5 ltr of water
• 1 stalk of green onion
• 1 stalk of parsley
• 20 gr of ginger
• half size of medium onion
• (cook in medium heat until boil and continue boil it with low heat about 1,5 hours)

Note : you can add more parsley, green onion, ginger and onion in the chicken stock.

Condiment

• fried shallot
• sweet soya sauce
• chili sauce (10 gr garlic, 15 bird eye chili, 1/3 cup of water and 1/4 ts of salt. Boil the garlic and chillies. Grind them well and add water and salt)
• emping

How To Make

1. Roast candle nuts and tumeric
2. Grind the spice (shallot, ginger, garlics, roasted tumeric, and roasted candle nut). Put some vegetable oil and some water to help them grind well.
3. Seasoning the spice with 1 ts of salt and 1 ts of pepper and continue grind it well.
4. Saute the spice until cook and fragrance in medium heat.
5. Add the chicken stock and stir it well.
6. Seasoning it with 1/4 ts of salt, 1/4 ts of pepper, 1 tbs of chicken stock powder, and 1 tbs of sugar. Stir it well.
7. Add Salam leaf (or bayleaf), 2 kaffir lime leaf, tied lemongrass, and crushed galangal roots. Continue boil it with low heat until boil.
8. For more tasty, add the chicken to teh soup until the chicken become yellow and after that we gonna deep fry it.
9. Let's prepare the condiment. Shred the cabbage (20 gr each portion) and blanch it in 1 minute. Pour some water to prevent overcook and strain it well.
10. Cut the tomatoes (half of it each portion)
11. Blanch the beansprout about 1 minute. Pour some water to prevent overcook and strain it well.
12. Blanch the glass noddles about 1 minute. Pour some water to prevent overcook and strain it well.
13. Put the glass noddle, cabbage, bean sprout, tomato and hard boiled egg into the serving bowl.
14. Check the chicken, if it already turns yellow, deep fry it until golden brown. Don't fry it too long because the chicken already cooked.
15. Tear/trim the chicken from the bone and put it into the serving bowl.
16. Strain the soup for getting the nice clear yellow soto, add the clear soup to the serving bowl.
17. Add slice of kaffir lime, fried shallot, chopped green onion, chopped parsley, and emping.
18. Serve with sweet soya sauce, chili sauce and steamed rice. Enjoy.

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