Blitar Chicken Soto with Coconut Milk
Ingredients
- 2 kaffir lime leaves
- 3 bay leaves
- 2 lemongrass stalks
- 2 cm smashed galangal
- 100 ml thick coconut milk
- Salt to taste
- Sugar to taste
Fried chicken
- 500 grams chicken breast
- 1/4 teaspoon ground ginger
- 2 liters water
- 1 teaspoon salt
Ground spices
- 4 cloves garlic
- 6 shallots
- 2 candlenuts
- 1/4 teaspoon ground pepper
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon cumin powder
- 1 cm lesser galangal
Accompaniments
- Boiled eggs
- Potato chips
- Shrimp crackers
- Green onions, sliced thin
- Cilantro, sliced thin
- Lime wedges
- Fried shallots
- Bean sprouts
- Cabbage, sliced thin
- Glass noodles, soaked and cut
- Chili sauce
Preparation
Boil or poach the chicken with ground ginger and salt until cooked. Drain, then fry until golden. Allow to cool and shred or cut into pieces. Reserve the boiling liquid for the soup broth.
Sauté the ground spices until fragrant. Add kaffir lime leaves, galangal, bay leaves, and lemongrass. Transfer this mixture to the reserved chicken boiling liquid. Add sugar and salt, then adjust seasoning to taste. Stir in the coconut milk until well combined.
For potato chips, thinly slice potatoes and soak in salted water to prevent discoloration. Drain and fry until crisp.
For sambal, boil bird's eye chilies and a little garlic, then mash together with a pinch of salt.
Serve the soup with the fried chicken, potato chips, sambal, and other accompaniments.
Tips
For a thicker broth, use less water or more coconut milk.
Enjoy this soup warm, especially on cold or rainy days.
