Saoto Soup (Saoto Soep)
The Quirky Foodster Team
Ingredients
- Chicken thighs, bone-in — 6 pieces
- Water — 1.5 L (6 cups)
- Lemongrass stalk, bruised — 1
- Turmeric, grated (or 1 tsp ground) — 1 tbsp
- Garlic, minced — 4 cloves
- Shallots, sliced, divided — 4, plus 2 for frying
- Bean sprouts — 200 g (2 cups)
- Eggs, hard-boiled and halved — 4
- Cooked white rice, for serving — 800 g (4 cups)
- Lime, cut into wedges — 2
- Fresh celery leaves or coriander, chopped — 2 tbsp
- Vegetable oil — 2 tbsp
- Salt — to taste
Method
- Place the chicken, water, lemongrass and half the garlic in a large pot. Bring to a boil, skim off any foam, then reduce to a simmer and cook 40 minutes until the chicken is very tender.
- Lift out the chicken, let cool slightly, then shred the meat and discard bones and skin. Strain the broth and return it to the pot.
- Heat the oil in a frying pan and fry the 4 sliced shallots with the remaining garlic and the turmeric for 2-3 minutes until fragrant; stir this paste into the broth and simmer 10 minutes. Season with salt.
- In the same pan, fry the remaining 2 shallots, sliced thin, until crisp and golden for garnish.
- Blanch the bean sprouts in boiling water for 30 seconds and drain.
- To serve, place rice in each bowl, top with shredded chicken, bean sprouts and half a boiled egg, ladle the hot broth over, and finish with fried shallots, celery leaves and a lime wedge.
Introduction: Saoto soup is a Javanese-Surinamese chicken soup descended from Indonesian soto ayam, brought by Javanese contract labourers and adapted with local ingredients.
Cultural Background: Saoto soup is a Javanese-Surinamese chicken soup descended from Indonesian soto ayam, brought by Javanese contract labourers and adapted with local ingredients. It is a fragrant turmeric-yellow broth served over rice or rice cake, garnished with bean sprouts, boiled egg, fried shallots and a squeeze of lime, and is a fixture at Surinamese-Javanese celebrations as well as everyday meals.
Tips: Skimming the broth well early on gives a clearer, cleaner-tasting soup. Fry the shallots slowly over medium heat for even golden colour without burning. Fresh turmeric gives a brighter colour and flavour than powdered, if you can find it.
Variations: Add glass noodles to the bowl for a more substantial meal. Some versions include a spoonful of sambal stirred into the broth for heat. Replace the chicken with fried tofu and use a well-seasoned vegetable broth infused with the same lemongrass, turmeric and shallot paste.
Storage: Store the broth, chicken and toppings separately in airtight containers in the refrigerator for up to 3 days.
Reheating: Bring the broth back to a simmer on the stovetop; reheat rice and chicken separately and reassemble bowls fresh.
FAQs:
Q: How is Saoto soup different from Indonesian soto ayam?
A: Surinamese Saoto soup is a close cousin but has evolved its own character over generations, typically served with plain rice, fried shallots and a simpler garnish set than many Indonesian regional sotos.
Q: Can I make the broth ahead?
A: Yes, the broth actually improves after a day in the fridge as the flavours settle; reheat gently before assembling bowls.
Q: What can I use instead of lemongrass?
A: A strip of lime zest is a reasonable substitute for the citrusy aromatic note, though the flavour will be milder.
- Chicken thighs, bone-in — 6 pieces
- Water — 1.5 L (6 cups)
- Lemongrass stalk, bruised — 1
- Turmeric, grated (or 1 tsp ground) — 1 tbsp
- Garlic, minced — 4 cloves
- Shallots, sliced, divided — 4, plus 2 for frying
- Bean sprouts — 200 g (2 cups)
- Eggs, hard-boiled and halved — 4
- Cooked white rice, for serving — 800 g (4 cups)
- Lime, cut into wedges — 2
- Fresh celery leaves or coriander, chopped — 2 tbsp
- Vegetable oil — 2 tbsp
- Salt — to taste
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