Soto Ayam Betawi
Ingredients
The soup
-
6–8
pieces
skin-on, bone-in chicken thighs
-
2
Tbsp.
vegetable oil
-
6
large
shallots
-
4
cloves
garlic
-
1
Tbsp.
ground coriander
-
1
tsp.
ground turmeric
-
3
medium
tomatoes
-
2
medium
russet potatoes
-
2
stalks
lemongrass
-
3
pieces
makrut (Thai) lime leaves
-
4
cups
chicken stock or low-sodium chicken broth
-
13.5
oz.
unsweetened coconut milk
-
Juice of 1
lime
makrut (Thai) lime or lime
For serving
-
to taste
steamed rice
-
to taste
lime wedges
Instructions
- 1. Pat the chicken thighs dry and season with salt. Heat oil in a Dutch oven and brown the chicken skin side down for 12-16 minutes.
- 2. Remove the chicken and cook finely chopped shallots, garlic, coriander, and turmeric until softened. Return the chicken to the pot and add tomatoes, potatoes, lemongrass, lime leaves, and remaining shallots.
- 3. Pour in the stock, bring to a boil, then simmer for 25-35 minutes until the chicken is tender.
- 4. Stir in coconut milk and lime juice, adjust seasoning, and serve with rice and lime wedges.
Nutrition Facts (estimated)
Servings
4–6
Calories
350
Total fat
20g
Total carbohydrates
30g
Total protein
25g
Sodium
500mg
Cholesterol
70mg
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