Indonesian Soto Ayam Santan: Creamy Coconut Chicken Soup

Soto Ayam Santan: A Rich and Fragrant Indonesian Chicken Soup

Soto Ayam Santan is a traditional Indonesian chicken soup known for its rich and aromatic flavors. The combination of tender chicken, fragrant spices, and creamy coconut milk makes this dish a comforting and satisfying meal. Here’s a step-by-step guide to making Soto Ayam Santan at home, ensuring a delightful experience with every spoonful.

Ingredients

For the Soup:

• 1 whole chicken, cleaned and cut into pieces
• 2 liters water

For the Spice Paste:

• 8 shallots
• 3 cloves garlic
• 1 thumb-sized piece of ginger
• 1 thumb-sized piece of galangal
• 1 thumb-sized piece of turmeric
• 2 cardamom pods
• 1/2 teaspoon cumin seeds
• 2 candlenuts
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground black pepper
• 1 thumb-sized piece of cinnamon stick
• 2 bay leaves
• 2 kaffir lime leaves
• 1 stalk lemongrass, bruised
• Salt, to taste
• 1 chicken seasoning powder (e.g., Royco ayam)
• 1 small packet of coconut milk (santan Kara)

For the Garnishes:

• 1 handful bean sprouts, blanched
• 1 handful shredded cabbage, blanched
• Cooked rice vermicelli (bihun)
• Tomato slices
• Sliced green onions
• Fried shallots
• Lime wedges

Instructions

1. Prepare the Chicken:

   • Clean the chicken thoroughly until no blood remains. In a large pot, bring approximately 2 liters of water to a boil. Once the water is hot and bubbling, add the chicken pieces along with a pinch of salt and a small amount of chicken seasoning powder to enhance the flavor. Cook the chicken until tender, then remove it from the pot.

2. Prepare the Spice Paste:

   • While the chicken is cooking, prepare the spice paste. Peel and roughly chop the shallots, garlic, ginger, galangal, and turmeric. In a mortar and pestle or food processor, blend these ingredients into a smooth paste.
   • Bruise the lemongrass and add it to the paste along with the cardamom pods, cumin seeds, candlenuts, ground coriander, and ground black pepper. Blend until the mixture is well combined and aromatic.

3. Fry the Chicken:

   • Once the chicken is cooked, drain it and let it cool slightly. Fry the chicken pieces in hot oil until they are golden brown and crispy. Drain excess oil and shred the chicken into bite-sized pieces.

4. Cook the Spice Paste:

   • In a separate pan, heat a small amount of oil and sauté the prepared spice paste along with the cinnamon stick, bay leaves, kaffir lime leaves, and lemongrass until fragrant and the oil separates from the paste.

5. Combine Ingredients:

   • Add the cooked spice paste to the pot of chicken broth. Stir well to incorporate the flavors. Add the cumin seeds, black pepper, cardamom, cinnamon stick, and shredded chicken into the pot. Season with salt and chicken seasoning powder to taste. Allow the mixture to simmer for a few minutes.

6. Add Coconut Milk:

   • Pour in the coconut milk and bring the soup to a gentle boil. Stir occasionally to prevent the coconut milk from separating. Continue to simmer until the flavors meld together and the soup is heated through.

7. Assemble and Serve:

   • In individual serving bowls, place a portion of blanched bean sprouts, shredded cabbage, and cooked rice vermicelli. Ladle the hot soup over the top. Garnish with sliced green onions, fried shallots, and tomato slices. Serve with lime wedges on the side for added tanginess.

Tips for Perfect Soto Ayam Santan:

• Spice Paste: The flavor of the soup heavily relies on the spice paste, so make sure to blend it well and cook it until fragrant to release the essential oils and flavors.
• Coconut Milk: Adding coconut milk enriches the soup with a creamy texture. Ensure to stir occasionally while cooking to prevent curdling.
• Adjust Seasoning: Taste the soup before serving and adjust the salt or seasoning powder according to your preference.

Enjoy your homemade Soto Ayam Santan, a perfect dish for warming up on a cool day or impressing guests with a taste of Indonesian cuisine!