Lemongrass Chicken Soup (soto Ayam Serai Wangi)

Lemongrass Chicken Soup, also known as Soto Ayam Serai Wangi, is a traditional Malay cuisine dish that is both comforting and flavorful. This aromatic soup is infused with lemongrass and spices, making it a perfect dish for any time of the year.

Lemongrass Chicken Soup (soto Ayam Serai Wangi)

Ingredients

  • 1 whole chicken, cut into pieces
  • 2 stalks lemongrass, bruised
  • 4 kaffir lime leaves
  • 5 cups water
  • 200g bean sprouts
  • 4 hard-boiled eggs, halved
  • 4 shallots, thinly sliced
  • 4 cloves garlic, minced
  • 2 tablespoons vegetable oil
  • 2 teaspoons ground turmeric
  • 1 teaspoon ground coriander
  • Salt and pepper to taste

Instructions

  1. In a large pot, heat the vegetable oil over medium heat. Add the shallots and garlic, and sauté until fragrant.
  2. Add the chicken pieces, lemongrass, kaffir lime leaves, ground turmeric, and ground coriander to the pot. Cook for 5 minutes, stirring occasionally.
  3. Pour in the water and bring the soup to a boil. Reduce the heat to low and let it simmer for 45 minutes, or until the chicken is cooked through.
  4. Remove the chicken pieces from the pot and shred the meat. Return the shredded chicken to the pot.
  5. Add the bean sprouts to the soup and cook for an additional 5 minutes.
  6. Season the soup with salt and pepper to taste.
  7. Divide the soup into serving bowls and garnish with hard-boiled eggs.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
1 hour
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
300 per serving
Carbohydrates
20g
Protein
25g
Fat
12g

Supplies

Large pot Cutting board Knife Measuring spoons Measuring cups Wooden spoon

Tools

Stovetop

Serving suggestions

Serve the Lemongrass Chicken Soup with steamed rice and a side of sambal for a complete and satisfying meal.

Tips & tricks

For an extra burst of flavor, add a squeeze of fresh lime juice to the soup before serving.

Cost

$15