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.
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
- In a large pot, heat the vegetable oil over medium heat. Add the shallots and garlic, and sauté until fragrant.
- Add the chicken pieces, lemongrass, kaffir lime leaves, ground turmeric, and ground coriander to the pot. Cook for 5 minutes, stirring occasionally.
- 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.
- Remove the chicken pieces from the pot and shred the meat. Return the shredded chicken to the pot.
- Add the bean sprouts to the soup and cook for an additional 5 minutes.
- Season the soup with salt and pepper to taste.
- 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