Soto Ayam Pedas Arab Indonesia (spicy Indonesian Arabic Chicken Soup)
Soto Ayam Pedas Arab Indonesia, or Spicy Indonesian Arabic Chicken Soup, is a flavorful and aromatic dish that combines the rich spices of Indonesian and Arabic cuisine. This soup is known for its bold and spicy flavors, making it a comforting and satisfying meal.
Ingredients
- 1 whole chicken, cut into pieces
- 2 stalks lemongrass, bruised
- 4 kaffir lime leaves
- 5 cloves garlic, minced
- 1 large onion, sliced
- 2 inches galangal, sliced
- 2 tomatoes, quartered
- 200g bean sprouts
- 4 hard-boiled eggs, halved
- 200g rice vermicelli, cooked
- 4 tablespoons sweet soy sauce (kecap manis)
- Salt to taste
- Sugar to taste
- 4 cups chicken broth
- 4 cups water
- 2 tablespoons vegetable oil
Instructions
- In a large pot, heat the vegetable oil over medium heat. Sauté the garlic and onion until fragrant.
- Add the chicken pieces and cook until they change color.
- Pour in the chicken broth and water. Add the lemongrass, kaffir lime leaves, galangal, and tomatoes. Bring to a boil, then reduce heat and simmer for 45 minutes.
- Remove the chicken pieces from the pot and shred the meat. Return the shredded chicken to the pot.
- Season the soup with sweet soy sauce, salt, and sugar. Adjust the seasoning to your taste.
- To serve, divide the cooked rice vermicelli, bean sprouts, and hard-boiled eggs into serving bowls. Ladle the hot soup over the ingredients.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 30g
- Fat
- 15g
Supplies
Large pot Ladle Knife Cutting board
Tools
Serving bowls Soup spoons
Serving suggestions
Soto Ayam Pedas is best served hot with a side of steamed rice and a squeeze of fresh lime juice.
Tips & tricks
For an extra kick of heat, add a spoonful of sambal (Indonesian chili paste) to your bowl of soup.
Cost
$20