Soto Kudus is a clear chicken soup that is originally from Central Java, Indonesia. The broth is made from chicken stock with the combination of herbs and spices. It is served with steamed jasmine rice along with bean sprouts, fried garlic, fried shallots, lime juice, kecap manis and chilli.
Ingredients 1kg chicken pieces
200g bean sprouts
steamed jasmine rice, to serve
fried garlic, to serve
fried shallot, to serve
kecap manis, to serve
lime wedges, to serve
chilli sauce, to serve
For the Spices 8 cloves garlic, peeled
10 cloves shallots, peeled
3cm piece ginger, peeled
2 sticks lemongrass, bruised
2 teaspoons sugar
2 teaspoons salt
1 teaspoon white pepper powder
In mini processor, add in the garlic, shallots, candlenuts, ginger, sugar, salt and white pepper powder. Process until they turn to a paste. In a frying pan, heat 4 tablespoons of vegetable oil, add in the spice paste and bruised lemongrass, fry until they are cooked and fragrant. Transfer to a bowl and set aside.
In a stockpot, bring 2 litres of water to the boil. Add in the chicken pieces and cook for 30 minutes until they are just cooked.
Remove the chicken pieces, leave it to cool down a little bit and then shred to thin slices, reserving the broth.
Bring the broth back to the boil and add in the cooked spices.
To serve, spoon steamed jasmine rice on to a bowl, topped with shredded chicken and bean sprouts. Sprinkle the fried garlic and fried shallots.
Pour in enough broth and serve with lime wedges, kecap manis and chilli sauce at the side.