Soto Medan

Soto Medan Recipe

for 4 servings (est. 1 hour of preparation and 1 hour of cooking)

Ingredients

Soto

  • 4 tablespoon cooking oil
  • 4 chicken thigh
  • 6 kaffir lime leaves (Indonesian: daun jeruk) or lime zest (6 limes!)
  • 6 bay leaves (Indonesian: daun salam)
  • 1 cinnamon stick (Indonesian: kayu manis)
  • 3 cardamom (Indonesian: kapulaga)
  • 2 cloves (Indonesian: cengkeh)
  • ½ star anise (Indonesian: bunga lawang/bunga pekak)
  • 1000 ml water
  • 200 ml coconut milk
  • 1 tablespoon salt
  • ½ tablespoon sugar

Condiments

  • 100 gram glass noodles (Indonesian: sohun), soaked in boiling water until tender and drained
  • ½ cup bean sprouts (Indonesian: taoge)
  • fried shallots (Indonesian: bawang merah goreng)
  • melinjo crackers (Indonesian: emping)
  • 4 kaffir limes (Indonesian: jeruk limo)

Grind the following into spice paste

  • 6 shallots or onion/red onion (same weight)
  • 6 cloves garlic
  • 3 candlenuts (Indonesian: kemiri) or macadamia/almond
  • 20 gram fresh galangal (Indonesian: lengkuas), peeled
  • 10 gram fresh turmeric (Indonesian: kunyit), peeled
  • 5 gram fresh ginger (Indonesian: jahe), peeled
  • ½ tablespoon coriander powder (Indonesian: bubuk ketumbar)
  • 1 teaspoon ground pepper (Indonesian: bubuk lada)
  • ¼ teaspoon ground nutmeg (Indonesian: bubuk pala)

Combine the following ingredients to make the chili sauce

  • 40 gram ground red chilies
  • juice of 1 lime (Indonesian: jeruk nipis)
  • 3 tablespoon sweet soy sauce (Indonesian: kecap manis)
  • ½ tablespoon sugar
  • ¼ teaspoon salt

Instructions

  1. Heat cooking oil in a soup pot and fry the spice paste until fragrant, about 3 minutes.
  2. Add chicken thigh, lime leaves, bay leaves, cinnamon, cardamom, cloves, anise, water, and 100 ml of coconut milk into the pot. Bring to a boil. Reduce heat and simmer for 30 minutes or until chicken is tender and fully cooked.
  3. Remove the chicken, tear the chicken meat with hands and set aside.
  4. Strain the soup and return the strained soup to the pot. Add the rest of the coconut milk (another 100 ml) and bring to a boil.
  5. Add the soaked glass noodles and bean sprouts, cook for 1-2 minutes. Turn off the heat.
  6. Divide the soto into 4 bowls, topped each bowl with the shredded chicken meat from 1 chicken thigh, garnish with some fried shallots, and serve with a plate of steamed white rice, melinjo crackers, and juice of 1 kaffir lime along with the chili sauce.

Source: Daily Cooking Quest

Nutrition facts

Calories158 kkal200 kkal
Protein9.83g4.5g
Fat8g3g
Fiber12.05g
Carbohydrates1.05g1.6g
SourceSahabat Nestle (6 porsi)Inlivo