Soto Banjar

Soto Banjar Recipe - Indonesian Chicken Soup with Angel Hair Pasta

Region / culture: Indonesia | Preparation time: 30 minutes | Cooking time: 45 minutes | Servings: 4-6

Introduction

Soto Banjar is a traditional Indonesian chicken soup that is bursting with flavors and aromas. This hearty and comforting dish is perfect for any occasion and is sure to warm you up on a chilly day.

History

Soto Banjar originates from the Banjarmasin region of Indonesia. It is a popular dish that is often served during special occasions and celebrations. The combination of fragrant herbs and spices in this soup reflects the rich culinary heritage of the region.

Ingredients

4 cups defatted chicken broth
3 cups water
4 large flat-leaf parsley sprigs
2 fresh cilantro sprigs, roots and stems slightly crushed
1 whole chicken breast (1 to 1.25 lb (567 g)), rinsed well
3 medium boiling potatoes (about 12 oz (340 g)), peeled and cut into 0.5 inch cubes
4 oz (113 g) shallots, peeled
4 large cloves garlic, peeled
3 tbsp olive oil
1 tbsp peeled fresh ginger, minced
1 tsp ground cardamom
1 cinnamon stick (3 inches long)
coarse salt and freshly ground black pepper, to taste
2 cups cooked angel hair pasta
3 hard-cooked eggs, peeled and quartered
0.25 cup chopped green celery
leaves or fresh cilantro leaves
1 lime, thinly sliced

How to prepare

In a medium-sized soup pot, combine the chicken broth, water, and parsley and cilantro sprigs.
Bring the mixture to a boil and add the chicken breast.
Reduce the heat and simmer, partially covered, for about 30 minutes or until the chicken is cooked through.
Remove the chicken from the pot and let it cool slightly.
Shred the meat from the bones into pieces measuring 1.5 x 0.5 inches, discarding the skin and bones.
Cover the shredded chicken and set it aside.
Strain the broth and return it to the pot.
Add the potatoes to the broth.
Thinly slice half of the shallots and half of the garlic lengthwise.
In a medium-sized nonstick skillet, heat the oil over low heat.
Add the sliced shallots and garlic to the skillet and cook, stirring, until they become lightly golden and crisp (approximately 10 minutes).
Remove the shallots and garlic from the skillet using a slotted spoon and drain them on a paper towel.
Set them aside for garnish.
Finely mince the remaining shallots, garlic, and ginger together with the cardamom.
Add this mixture to the skillet and cook uncovered over low heat for 3 to 4 minutes until it becomes aromatic.
Add this mixture to the broth along with the cinnamon stick, salt, and pepper.
Cover the pot and cook over medium heat until the potatoes become tender (approximately 12 to 15 minutes).
Using a slotted spoon, remove the potatoes from the broth.
To assemble the dish, place 4 to 6 shallow soup or pasta bowls on a surface.
Arrange the chicken, pasta, eggs, and potatoes in separate sections in each bowl, creating 4 wedges.
Heat the broth until it is piping hot and adjust the seasonings as needed.
Discard the cinnamon stick.
Ladle the hot broth into the bowls and sprinkle them with the reserved shallots and garlic.
Sprinkle the celery leaves or cilantro on top of each bowl and place a lime slice in the center.

Variations

Add vegetables such as carrots, green beans, or corn for extra nutrition.
Use beef or tofu instead of chicken for a different flavor profile.

Cooking Tips & Tricks

To enhance the flavor of the broth, simmer the chicken with parsley and cilantro sprigs.

- Crispy shallots and garlic make a delicious garnish for the soup.

- Adjust the seasonings to suit your taste preferences.

Serving Suggestions

Serve Soto Banjar hot with a side of steamed rice or crusty bread for a complete meal.

Cooking Techniques

Simmer the chicken with herbs to infuse the broth with flavor.

- Fry the shallots and garlic until crispy for a delicious garnish.

Ingredient Substitutions

Use chicken thighs or drumsticks instead of chicken breast.

- Substitute shallots with onions if needed.

Make Ahead Tips

Prepare the broth and chicken in advance and assemble the soup just before serving for a quick and easy meal.

Presentation Ideas

Arrange the chicken, pasta, eggs, and potatoes in a visually appealing manner in each bowl before pouring the hot broth over them.

Pairing Recommendations

Pair Soto Banjar with a refreshing cucumber salad or pickled vegetables for a balanced meal.

Storage and Reheating Instructions

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

Nutrition Information

Calories per serving

Each serving of Soto Banjar contains approximately 300 calories.

Carbohydrates

Each serving of Soto Banjar contains approximately 30 grams of carbohydrates.

Fats

Each serving of Soto Banjar contains approximately 10 grams of fats.

Proteins

Each serving of Soto Banjar contains approximately 25 grams of proteins.

Vitamins and minerals

Soto Banjar is rich in vitamins and minerals, including vitamin C, vitamin A, iron, and potassium.

Alergens

Soto Banjar contains gluten from the pasta and eggs. It may also contain traces of soy from the cooking oil.

Summary

Soto Banjar is a nutritious and balanced meal that provides a good source of carbohydrates, proteins, and fats. It is also rich in vitamins and minerals, making it a healthy choice for a hearty meal.

Summary

Soto Banjar is a flavorful and comforting Indonesian chicken soup that is perfect for any occasion. With a rich broth, tender chicken, and a variety of textures, this dish is sure to satisfy your taste buds. Enjoy a bowl of Soto Banjar for a taste of Indonesian cuisine at home.

How did I get this recipe?

I remember the sense of wonder I felt when I first saw this recipe for Soto Banjar. It was given to me by a dear friend who had learned it from her grandmother, who in turn had learned it from her own mother. The recipe had been passed down through generations, each adding their own unique twist to make it their own.

I had always been intrigued by Indonesian cuisine, with its complex flavors and vibrant spices. Soto Banjar, a traditional soup from the Banjarmasin region of Indonesia, was no exception. The combination of tender chicken, aromatic lemongrass, tangy lime, and rich coconut milk created a symphony of flavors that danced on the taste buds.

My friend had invited me over for dinner one evening, and as I walked into her kitchen, I was greeted by the tantalizing aroma of spices wafting through the air. She had spent the entire day preparing the Soto Banjar, carefully following the steps her grandmother had taught her. As she ladled the steaming soup into bowls, she told me the story of how she had learned the recipe.

Her grandmother had grown up in Banjarmasin, a bustling city known for its culinary delights. She had spent hours in the kitchen with her own mother, watching and learning as she prepared traditional dishes for the family. Soto Banjar was one of her favorites, a dish that brought back memories of her childhood and the comforting flavors of home.

As my friend handed me a bowl of the fragrant soup, I took a sip and was immediately transported to another world. The flavors were unlike anything I had ever tasted before – the warmth of the spices, the creaminess of the coconut milk, the tanginess of the lime – it was a symphony of flavors that danced on my taste buds.

I knew then and there that I had to learn how to make this dish for myself. I asked my friend if she would be willing to teach me, and she graciously agreed. We spent the next few days in the kitchen, chopping, simmering, and tasting until we had perfected the recipe.

The key, my friend told me, was to use only the freshest ingredients and to allow the flavors to meld together over time. She showed me how to prepare the homemade chicken broth, simmering it with lemongrass, galangal, and kaffir lime leaves until it was rich and flavorful. She taught me the importance of balancing the sweet, salty, sour, and spicy elements of the dish, adding just the right amount of coconut milk, fish sauce, and chili paste to create a harmonious blend of flavors.

As we sat down to enjoy our creation, I felt a sense of pride and accomplishment wash over me. I had learned a new recipe, steeped in tradition and history, that I could now share with my own family and friends. The flavors of the Soto Banjar brought back memories of my friend's grandmother and her own childhood in Banjarmasin, a connection to a world far removed from my own.

I have since made the Soto Banjar many times, each time adding my own twist to make it my own. I have shared the recipe with my children and grandchildren, passing down the tradition of this delicious dish to future generations. And as I sit down to enjoy a bowl of Soto Banjar, I am reminded of the sense of wonder I felt when I first saw the recipe, and the joy of learning something new and delicious.