Soto Ayam Kuah Bening: A Delightful Indonesian Chicken Soup
Ingredients:
- 1 whole chicken, cut into 2–4 pieces
- 4 bay leaves
- 4 kaffir lime leaves
- 3 stalks lemongrass, bruised
- 2 liters water
- 1 thumb-sized piece of galangal, bruised
- ½ thumb-sized piece of ginger, bruised
Spice Paste:
- 10 shallots
- 8 garlic cloves
- 5 candlenuts
- 1 teaspoon ground coriander
- ½ teaspoon whole black pepper
- ½ teaspoon turmeric powder
- Salt, sugar, and seasoning to taste
Garnishes:
- Shredded cabbage
- Chopped celery
- Fried shallots
- Sambal (chili paste)
- Lontong (compressed rice cakes)
Instructions:
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Prepare the Spice Paste: Begin by blending or grinding the shallots, garlic, candlenuts, ground coriander, black pepper, and turmeric powder into a smooth paste. Set aside.
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Cook the Aromatics: Heat a little oil in a pan over medium heat. Sauté the spice paste along with the bay leaves, kaffir lime leaves, and lemongrass until fragrant.
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Simmer the Soup: Add the sautéed spice mixture to 2 liters of water in a large pot. Bring to a boil, then reduce the heat and simmer. Add the chicken pieces and continue to cook until the chicken is tender and fully cooked. This should take approximately 20 minutes.
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Season the Broth: Season the broth with salt, sugar, and any additional seasoning to taste. Adjust as needed to achieve a balanced flavor.
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Prepare the Chicken: Once the chicken is cooked, remove it from the pot and set aside to cool slightly. After cooling, shred the chicken into bite-sized pieces.
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Final Touches: Return the shredded chicken to the pot. Allow it to heat through before serving.
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Serve: Ladle the hot soup into bowls. Garnish with shredded cabbage, chopped celery, and fried shallots. Serve with sambal and lontong on the side for an authentic touch.
Enjoy your Soto Ayam Kuah Bening, a clear and aromatic chicken soup that embodies the vibrant flavors of Indonesian cuisine!
