Soto Medan

Ingredients

Main Ingredients

• 500 grams chicken (cut to your liking)
• 500 ml thick coconut milk from 1 coconut
• 1 liter water for boiling
• 2 tbsp oil for sautéing

Spice Paste

• 8 shallots
• 5 cloves garlic
• 3 cm turmeric (lightly charred)
• 2 cm ginger
• 4 candlenuts (toasted)
• 1 tsp ground cumin
• 1 tsp SANASALZ salt

Aromatics

• 2 stalks lemongrass (bruised)
• 4 kaffir lime leaves
• 2 bay leaves
• 3 cm galangal (bruised)

Directions

1. Boil the ChickenBoil the chicken in water until tender and cooked through. Remove the chicken, shred the meat, and keep the broth for the soup.
2. Sauté the Spice PasteHeat the oil, sauté the spice paste together with the lemongrass, kaffir lime leaves, bay leaves, and galangal until fragrant and fully cooked.
3. Combine the BrothAdd the sautéed spice paste into the broth. Bring to a boil over medium heat so the spices fully infuse into the broth.
4. Add the Coconut MilkPour in the coconut milk gradually while stirring continuously to prevent it from splitting. Cook over low heat and don't let it come to a hard boil.
5. Adjust the SeasoningTaste the broth and add more SANASALZ salt if needed. Cook until the broth lightly thickens and the aroma comes through.
6. Prepare the SidesWhile the broth finishes cooking, prepare the potato fritters, boiled eggs, and rice vermicelli soaked in hot water.

Serving Suggestion

Serve Soto Medan piping hot in a bowl with rice vermicelli, shredded chicken, boiled egg, and potato fritters. Complete it with chili sauce, a squeeze of lime, and fried shallots.