Creamy Indonesian Soto Ayam with Coconut and Milk

Soto Ayam Santan-Susu Gurih: A Rich and Savory Indonesian Chicken Soup

Indulge in the comforting and aromatic flavors of Soto Ayam Santan-Susu Gurih, a delectable Indonesian chicken soup that combines tender chicken, creamy coconut milk, and a blend of savory spices. This recipe is perfect for a hearty meal and can be enjoyed with a variety of accompaniments. Here’s how you can make this flavorful dish at home.

Ingredients:

• 2 boneless chicken breasts
• 1/2 kilo steamed and fried potatoes, diced
• 350 ml water (for boiling the chicken)
• 250 ml plain UHT milk (e.g., Ultra Full Cream Blue)
• 1 liter thick coconut milk (from approximately 1 coconut)
• 3 tablespoons cooking oil
• 2 cm ginger, sliced
• 2 cm galangal, sliced
• 1 stalk lemongrass, bruised
• 3 bay leaves
• 4 kaffir lime leaves
• 3 stalks green onions, chopped
• 1 tomato, diced
• 1 lime, juiced
• Emping (crackers)
• Fried shallots

For the Spice Paste:

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• 13 shallots
• 4 cloves garlic
• 3 candlenuts, toasted
• 1 teaspoon coriander seeds, toasted
• 1 teaspoon cumin seeds, toasted
• Salt, to taste
• Pepper, to taste
• Seasoning powder, to taste

Instructions:

1. Prepare the Chicken:

   • In a pot, bring 350 ml of water to a boil and add the chicken breasts. To avoid a strong odor in the final broth, discard the first batch of boiling water. Use fresh water for the second boiling to ensure a clean, flavorful broth.
   • After boiling, remove the chicken from the pot and let it cool. Once cool, shred the chicken into bite-sized pieces and set aside.

2. Fry the Chicken:

   • Heat a little oil in a pan and briefly fry the shredded chicken until it becomes crispy. This step adds a delightful texture to the soup.

3. Prepare the Spice Paste:

   • Blend the shallots, garlic, toasted candlenuts, coriander seeds, and cumin seeds into a smooth paste. This will be the base of the soup’s flavor.

4. Sauté the Aromatics:

   • In a large pot, heat 3 tablespoons of cooking oil. Add the spice paste and sauté until fragrant. Then, add the sliced ginger, galangal, bruised lemongrass, bay leaves, and kaffir lime leaves. Continue to cook until the aromatics release their essential oils.

5. Combine Ingredients:

   • Add a small amount of the chicken broth to the sautéed spices and cook briefly. Then, pour in the remaining chicken broth from the previous boiling and bring it to a boil.
   • Gradually add the coconut milk and UHT milk while stirring continuously to prevent the milk from curdling. Adjust the seasoning with salt, sugar, and seasoning powder to taste.

6. Finish the Soup:

   • Once the soup has reached a rolling boil, add the diced green onions and tomatoes. Allow it to simmer for a few minutes to let the flavors meld.
   • Adjust the seasoning again if necessary and finish with a squeeze of lime juice for a fresh, tangy kick.

7. Serve:

   • Ladle the hot Soto Ayam into bowls. Garnish with crispy fried shallots and serve with steamed rice, diced potatoes, emping (crackers), and a sprinkle of fried shallots.

Enjoy your Soto Ayam Santan-Susu Gurih, a flavorful and satisfying dish that’s perfect for any occasion. This recipe brings together the rich, creamy flavors of coconut milk with the savory depth of a traditional Indonesian spice blend. Happy cooking!