Indonesian Chicken Soto Soup
Ingredients
- 1 liter water
- 1 piece galangal, smashed
- 3 stalks lemongrass, smashed
- 5 kaffir lime leaves
- 4 bay leaves
- Sugar to taste
- Salt to taste
- Mushroom or chicken stock powder to taste
- Chicken
Ground spices
- 7 shallots
- 5 garlic cloves
- 5 roasted candlenuts
- 3 cm ginger
- 2 pieces turmeric
- 2 teaspoons black peppercorns
- 2 teaspoons coriander seeds
Accompaniments
- Sliced cabbage to taste
- Glass noodles to taste
- 2 eggs
- Sliced spring onions to taste
- Bean sprouts to taste
- Tomato to taste
Koya seasoning
- Handful of garlic, sliced and fried until crispy
- 10 fried shrimp crackers
Sambal
- 15 bird's eye chilies
- 2 garlic cloves
Preparation
Boil water in a pot. While waiting, sauté the ground spices until fragrant. Add the sautéed spices to the boiling water along with chicken, galangal, and lemongrass. Cook until chicken is tender, adding salt, sugar, and stock powder to taste. Taste and adjust seasoning.
Remove the chicken, drain, fry briefly, then shred it.
Arrange sliced cabbage, bean sprouts, glass noodles, tomato, shredded chicken, hard-boiled eggs halved, and sliced spring onions in bowls. Pour hot soup over the arrangement. Sprinkle with koya and sambal.
Koya
Blend fried garlic and fried shrimp crackers together until well mixed.
Sambal
Boil bird's eye chilies and garlic, then pound until smooth. Add salt and a little boiling water.
