With spices, you can cook wonderfully—and the Indonesian kitchen proves that time and time again. This recipe is for Soto Ajam, which means chicken soup in Indonesian. It’s incredibly easy to make, yet smells and tastes delicious. You can add all sorts of vegetables to this versatile soup.
Ingredients for 4 servings:
- 1.5 onions
- 2 cloves garlic (sliced)
- 1 tsp ground coriander
- 1 tsp turmeric
- 1 tsp ground ginger
- 1 tbsp olive oil or stir-fry oil
- 1.5 liters chicken broth
- 2 chicken legs
- 2 chicken breasts
- 2 stalks lemongrass (bruised)
- 3 nests of (whole wheat) noodles
- 125 g bean sprouts
- 4 tbsp fried onions
- 4 boiled eggs, quartered
Preparation:
Boil the eggs. In a food processor, blend the onion, garlic, coriander, turmeric, and ginger into a paste.
Heat the oil in a soup pot and briefly fry the spice paste.
Add the broth, chicken legs, chicken breasts, and lemongrass. Let it simmer for about 1 hour over low heat.
Remove the chicken, discard the skin, and shred the meat using two forks.
Ladle the broth into 4 large bowls and serve with the shredded chicken, noodles, bean sprouts, fried onions, and egg.
Tip:
You can add any kind of vegetable to this soup. Try carrot, green beans, leek, broccoli, a bit of celery, or spinach.
For a vegetarian version, replace the chicken with tempeh, chickpeas, or an extra egg.
Nutritional value per serving:
- 545 kcal
- 47 g protein
- 37 g carbohydrates
- 23 g fat