| Prep: 30 mins | Cook: 60 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 478 | 20g | 5g | 48g |
| sugars | fibre | protein | salt |
| 3g | 2g | 35g | 1.2g |
While my heart will forever belong to the spicy robustness of Creole cuisine and the light, elegant touch of French patisserie, I’ve always been an avid explorer of global culinary traditions. This passion often leads me to discover gems such as the Indonesian Soto Ayam (Chicken Soup) with Greater Galangal. From its savory depth to its surprising gustatory nuances, here’s a glimpse of why this recipe is a treasured find.
An Adventure of Flavors
What draws me to the Indonesian Soto Ayam is its impressive tapestry of flavors. Every spoonful is a cultural experience. It’s rich yet light, and includes an addictive combination of ginger-adjacent spice through the Greater Galangal, the gentle hint of lemongrass, and the fragrant kick of kaffir lime leaves. The earthy, nutty taste from the turmeric aligns beautifully with the tender chicken and the variety of textures offered by the rice vermicelli, bean sprouts, and fried shallots appeals to every corner of your palate. With a recipe such as this, the joy isn’t just in the eating; it’s in the unfurling journey of taste and texture[1].
Nourishment for Both Body and Soul
More than a riotous feast for the senses, this Indonesian Soto Ayam also brings to the table an array of health benefits. Chicken soup is widely known as a comfort food, but with the addition of Greater Galangal—a rhizome praised for anti-inflammatory properties—this dish also gains medicinal value[2]. This is a great recipe for anyone looking to balance taste indulgence with nutritional care. The inclusion of turmeric, often linked to anti-inflammatory and antioxidant benefits, increases the wholesome goodness of this soup[3].
Blend of harmony: Pairing Suggestions
If you are planning a whole meal, this Indonesian Soto Ayam would pair beautifully with side dishes that compliment its robust flavors. Consider a refreshing cucumber or papaya salad to counterbalance the soup’s warmth. Indonesian corn fritters (Perkedel Jagung) or steamed jasmine rice would also make delightful accompaniments, and would make a meal as harmonious as it is flavorful[4].
In conclusion, the Indonesian Soto Ayam recipe is more than just a dish; it’s an exploration of Indonesian culture and a thrilling gustatory experience packed with health virtues. I can’t wait for you to try it out, embrace its bouquet of flavors, and feel the same thrill I felt.
What You’ll Need
- 2 lbs of Chicken, cut into pieces
- 2 stalks of Lemongrass, bruised
- 6 cups of Water
- 4 Kaffir Lime Leaves
- 1 tablespoon of Salt
- 1 teaspoon of White Pepper Powder
- 1 tablespoon of Sugar
- 2 tablespoons of Vegetable Oil
- 2 Greater Galangal roots, peeled and sliced
- 1 lb of Rice Vermicelli, soaked and drained
- 1 cup of Bean Sprouts, blanched
- 2 Green Onions, thinly sliced
- 2 Limes, cut into wedges
- 1 cup of Fried Shallots
- 1 cup of chopped fresh Cilantro
- 2 hard-boiled Eggs, halved
- For the spice paste:
- 6 Shallots
- 4 Cloves Garlic
- 4 Candlenuts
- 2 teaspoons of Turmeric Powder
- 2 inches of Ginger
Method
Step One
Start by making the spice paste. To do this, put the shallots, garlic, candlenuts, turmeric powder, and ginger into a blender or food processor. Blend until it forms a smooth paste.
Step Two
In a large pot over medium heat, add the vegetable oil. Once the oil is hot, add the spice paste you made in step one. Keep stirring and cook until the mixture becomes aromatic. This should take about 5 minutes.
Step Three
Next, add the chicken pieces into the pot. Stir it around until the chicken pieces are evenly coated with the spice paste. Keep stirring and cook until the chicken changes color.
Step Four
Now it’s time to add the water, lemongrass, Kaffir lime leaves and sliced galangal roots. Increase the heat to high and bring it to a boil. After that, reduce the heat to low and let it simmer for about half an hour.
Step Five
While the soup is simmering, you can prepare the other ingredients. Soak the rice vermicelli in hot water until it softens and then drain. Also, blanch the bean sprouts in boiling water and then drain. Finally, slice the green onions and cut the limes into wedges.
Step Six
Back to the soup, it should have simmered for half an hour by now. It’s time to season it with salt, white pepper powder and sugar.
Step Seven
To serve, place a portion of the softened rice vermicelli in a bowl, add some bean sprouts on top, then ladle the hot soup over. Top with the sliced green onions, chopped fresh cilantro, and a sprinkle of fried shallots. Also, don’t forget to add a piece of lime and a half of hard-boiled egg on the side. Enjoy your Indonesian Soto Ayam (Chicken Soup) with Greater Galangal!
