Soto Medan - Medan Style Chicken Soup

5.0 from 3 reviews

Author: Anita Jacobson

Categories: One Dish Meal Soup

Cuisines: Indonesian

Ingredients: Chicken

Prep Time: 1 hour

Cook Time: 1 hour

Total Time: 2 hours

Serves: 4

Ingredients

• Soto
• 4 tablespoon cooking oil
• 4 chicken thigh
• 6 kaffir lime leaves (Indonesian: daun jeruk)
• 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
• Grind the following into spice paste
• 6 shallots
• 6 cloves garlic
• 3 candlenuts (Indonesian: kemiri)
• 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
• 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)

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.