Indulge in the rich and aromatic flavors of Indonesia with our traditional Soto soup. Made with a hearty broth, tender meat, and fresh vegetables, this dish is a culinary delight that will transport you to the bustling streets of Indonesia. Whether enjoyed as a comforting meal or a vibrant appetizer, our Soto soup is sure to tantalize your taste buds and leave you craving for more. Experience the essence of Indonesian cuisine with every spoonful!
Here's a traditional recipe for Indonesian Soto:
Ingredients:
- 1 kg chicken, cut into pieces
- 2 liters water
- 2 stalks lemongrass, smashed
- 5 kaffir lime leaves
- 2 bay leaves
- 4 cm galangal, sliced
- 4 cm ginger, sliced
- 4 cloves garlic, smashed
- 5 shallots, smashed
- 2 teaspoons salt, or to taste
- 1 teaspoon sugar
- 200 grams bean sprouts
- 4 hard-boiled eggs, halved
- 200 grams rice vermicelli, cooked according to package instructions
- 2 tablespoons vegetable oil
- 2 tablespoons fried shallots, for garnish
- Lime wedges, for serving
Spice Paste (Bumbu):
- 5 candlenuts, toasted
- 5 cloves garlic
- 5 shallots
- 2 teaspoons coriander seeds, toasted
- 1 teaspoon cumin seeds, toasted
- 1 teaspoon turmeric powder
- 3 cm ginger
Instructions:
1- Blend all the spice paste ingredients in a food processor until smooth.
2- Heat the vegetable oil in a large pot over medium heat. Add the spice paste, lemongrass, kaffir lime leaves, bay leaves, galangal, ginger, garlic, and shallots. Cook for about 5 minutes, or until fragrant.
3- Add the chicken pieces to the pot and stir well to coat with the spice paste. Cook for another 5 minutes.
4- Add the water, salt, and sugar to the pot. Bring to a boil, then reduce the heat and simmer for about 30-45 minutes, or until the chicken is cooked through and tender.
5- Remove the chicken pieces from the pot and shred the meat. Return the shredded chicken to the pot.
6- To serve, place some rice vermicelli, bean sprouts, and a halved hard-boiled egg in a bowl. Ladle the hot soup over the noodles and garnish with fried shallots. Serve with lime wedges on the side.
Enjoy your delicious Indonesian Soto!
Nutritional Values :
Here are the approximate nutritional values for the main ingredients in Indonesian Soto, per serving:
Chicken (1 kg):
- Calories:2000 kcal
- Fat: 100g
- Carbohydrates: 0g
- Protein: 200g
Benefits: High in protein, which supports muscle growth and repair, and provides essential vitamins and minerals like B vitamins and selenium.
Water (2 liters):
- Calories: 0 kcal
- Fat: 0g
- Carbohydrates: 0g
- Protein: 0g
Benefits: Essential for hydration and cooking, which helps in the preparation of the broth.
Lemongrass (2 stalks):
- Calories:15 kcal
- Fat: 0g
- Carbohydrates: 3g
- Protein: 0g
Benefits: Adds a fresh, citrus flavor and has antibacterial and anti-inflammatory properties.
Kaffir Lime Leaves (5 leaves):
- Calories: 5 kcal
- Fat: 0g
- Carbohydrates: 1g
- Protein: 0g
Benefits: Provides a unique lime flavor and is rich in antioxidants.
Bay Leaves (2 leaves):
- Calories:5 kcal
- Fat: 0g
- Carbohydrates: 1g
- Protein: 0g
Benefits: Adds aromatic flavor and aids in digestion.
Galangal (4 cm):
- Calories:10 kcal
- Fat: 0g
- Carbohydrates: 2g
- Protein: 0g
Benefits: Offers a peppery, earthy flavor and has anti-inflammatory properties.
Ginger (4 cm):
- Calories:10 kcal
- Fat: 0g
- Carbohydrates: 2g
- Protein: 0g
Benefits: Provides a warm, spicy flavor and aids in digestion and nausea relief.
Garlic (4 cloves):
- Calories:10 kcal
- Fat: 0g
- Carbohydrates: 2g
- Protein: 0.5g
Benefits: Contains antioxidants and supports immune health.
Shallots (5):
- Calories: 20-30 kcal
- Fat: 0g
- Carbohydrates: 6g
- Protein:1g
Benefits: Rich in antioxidants and vitamins, adding flavor and nutritional value.
Salt (2 teaspoons):
- Calories: 0 kcal
- Fat: 0g
- Carbohydrates: 0g
- Protein: 0g
Benefits: Enhances flavor but should be used in moderation to manage sodium intake.
Sugar (1 teaspoon):
- Calories: 50 kcal
- Fat: 0g
- Carbohydrates:13g
- Protein: 0g
Benefits: Adds sweetness and balances flavors in the broth.
Bean Sprouts (200g):
- Calories:60 kcal
- Fat: 0g
- Carbohydrates: 12g
- Protein: 4g
Benefits: Low in calories and high in vitamins C and K, providing fiber and freshness.
Hard-Boiled Eggs (4):
- Calories: 280 kcal
- Fat: 20g
- Carbohydrates: 2g
- Protein: 24g
Benefits: High in protein and essential nutrients such as vitamins B12, D, and choline.
Rice Vermicelli (200g):
- Calories: 250 kcal
- Fat: 1g
- Carbohydrates: 50g
- Protein: 8g
Benefits: Provides energy and protein, and is a good source of carbohydrates.
Vegetable Oil (2 tablespoons):
- Calories: 240 kcal
- Fat: 28g
- Carbohydrates: 0g
- Protein: 0g
Benefits: Used for cooking and adds fat for flavor and texture.
Fried Shallots (2 tablespoons)
- Calories: 60-80 kcal
- Fat: 5g
- Carbohydrates: 4g
- Protein: 1g
Benefits: Adds crunch and flavor to the dish.
Lime Wedges (for serving):
- Calories:10 kcal
- Fat: 0g
- Carbohydrates: 2g
- Protein: 0g
Benefits: Adds a fresh, tangy flavor and vitamin C.
Spice Paste (Bumbu):
Candlenuts (5):
- Calories: 60 kcal
- Fat: 6g
- Carbohydrates: 2g
- Protein:1g
Benefits: Adds rich flavor and fat content, and is used as a thickening agent.
Garlic (5 cloves):
- Calories:15 kcal
- Fat: 0g
- Carbohydrates: 3g
- Protein: 1g
Benefits: Provides aromatic flavor and supports immune health.
Shallots (5):
- Calories: 20-30 kcal
- Fat: 0g
- Carbohydrates: 6g
- Protein: 1g
Benefits: Adds sweetness and complexity to the spice paste.
Coriander Seeds (2 teaspoons):
- Calories: 10 kcal
- Fat: 0.5g
- Carbohydrates: 2g
- Protein: 0.5g
Benefits: Adds aromatic, warm flavor and aids in digestion.
Cumin Seeds (1 teaspoon):
- Calories: 8 kcal
- Fat: 0.5g
- Carbohydrates: 1g
- Protein: 0.5g
Benefits: Provides a nutty, earthy flavor and has digestive benefits.
Turmeric Powder (1 teaspoon):
- Calories: 8 kcal
- Fat: 0g
- Carbohydrates: 2g
- Protein: 0.5g
Benefits: Provides anti-inflammatory and antioxidant properties.
Ginger (3 cm):
- Calories: 7 kcal
- Fat: 0g
- Carbohydrates: 2g
- Protein: 0g
Benefits: Adds warmth and aids in digestion.
These values are approximate and can vary based on specific ingredients and preparation methods.
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