Your rating
Not rated yet!
Modify
Soto Madura with Shredded Chicken
Created by: Howcan Team
Ingredients
- 1 whole chicken, about 3 lbs, cut into pieces
- 2 stalks lemongrass, bruised
- 4 kaffir lime leaves
- 2 inches galangal, sliced
- 4 cloves garlic, minced
- 2 shallots, minced
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1/2 tsp cumin powder
- 1 tsp salt
- 1/2 tsp pepper
- 8 cups chicken broth
- 2 cups coconut milk
- 2 tbsp vegetable oil
- 1 tbsp tamarind paste
- 2 tbsp fried shallots, for garnish
- 4 hard-boiled eggs, halved, for garnish
- 4 cups cooked vermicelli noodles
- 1 cup bean sprouts, blanched
- 2 green onions, thinly sliced, for garnish
- 2 tbsp chopped fresh cilantro, for garnish
Instructions
- In a large pot, heat the vegetable oil over medium heat. Add the minced garlic and shallots, and sauté until fragrant.
- Add the turmeric, coriander, and cumin powder, and continue to sauté for another 2 minutes.
- Add the chicken pieces to the pot, and cook until they are no longer pink on the outside.
- Pour in the chicken broth and coconut milk. Add the lemongrass, kaffir lime leaves, galangal, salt, and pepper. Bring to a boil, then reduce the heat and let it simmer for 30 minutes, or until the chicken is tender.
- Remove the chicken pieces from the pot and shred the meat using two forks. Discard the bones and return the shredded chicken to the pot.
- Stir in the tamarind paste and let the soup simmer for another 10 minutes to allow the flavors to meld together.
- To serve, divide the cooked vermicelli noodles and blanched bean sprouts among serving bowls. Ladle the hot soup over the noodles and bean sprouts. Garnish with halved hard-boiled eggs, fried shallots, sliced green onions, and chopped cilantro.
- Serve hot and enjoy!
Soto Madura is a traditional Indonesian soup originating from the Madura region. This aromatic dish is typically made with shredded chicken, instead of beef, and infused with a rich blend of spices such as turmeric, lemongrass, and galangal. The history of Soto Madura dates back to the 19th century, where it was first created by local Madurese chefs who skillfully combined their culinary expertise with the island's abundant ingredients. Today, Soto Madura is a beloved dish served in restaurants and street food stalls across Indonesia. The best versions of this dish can be found in the Madura region itself, where skilled chefs meticulously prepare the flavorful broth and tender shredded chicken. The key to a perfect Soto Madura lies in the balance of spices and the quality of the shredded chicken, which should be succulent and infused with the aromatic flavors of the soup. One famous alternative method for making Soto Madura is to use a homemade spice paste, known as "bumbu," which is a blend of shallots, garlic, and various spices. This paste is sautéed to release its fragrant oils before being added to the broth, resulting in a more intense and complex flavor profile. Whether enjoyed in Madura or at a local Indonesian eatery, Soto Madura with shredded chicken is a culinary delight that showcases the rich heritage of Indonesian cuisine.
60 min
6
320 calories
Most popular recipes
Pistachio Kunafa
A delicious Middle Eastern dessert made with shredded phyllo dough, filled with a creamy pistachio mixture, and topped with a sprinkle of crushed pistachios.
75 min
8
320 calories
Pistachio Kunafa with Creamy Ricotta Cheese
A delicious Middle Eastern dessert with a creamy twist
75 min
8
380 calories
Yogurt Covered Raisins
Delicious and healthy yogurt covered raisins make for a perfect snack or dessert.
70 min
4 servings
150 calories
Most recent recipes
Nebula Cheesecake
A stunning and delicious cheesecake inspired by the beauty of the cosmos.
90 min
12
380 calories
Gluten-Free Penne with Pesto Sauce and Grilled Chicken with Roasted Vegetables
A delicious gluten-free pasta dish with flavorful pesto sauce, grilled chicken, and roasted vegetables.
45 min
4
480 calories
Shrimp Toast
Delicious and crispy shrimp toast, perfect as an appetizer or snack.
25 min
12 pieces
120 calories