indonesian chicken and peanut soup (soto ayam)t

this earthy and complex soup brings to mind hot tropical suns and perfumed air. It's exotic but pleasantly so--and is a wonderful start to roast pork, grilled fish, or other plain fare. Serve hot as a first course in small bowls to 4-6 people. Selamat makan! (or, "good eating").

by Stephen Rodda

4 cups chicken stock
2 tablespoons soy sauce
1 and 1/2 tablespoons molasses
2 tablespoons fresh lemon juice
2 cloves garlic, pressed or mashed
1/4 cup peanut butter
1/3 cup peanuts, chopped
1 cup cooked chicken, slivered
1/2 cup green onions, sliced in rounds

garnish: green onions, sliced lengthwise into thin strips then latticed across the top of each bowl

in a large saucepan, combine the stock, soy sauce, molasses, lemon juice, and garlic. It seems like an awful combination at first, but it mellows together into a savoury broth. Bring to a boil, then reduce heat and simmer, uncovered, for about 15 minutes.

whisk in the peanut butter, then simmer for 5 more minutes.

when ready to serve, stir in the peanuts, chicken, and scallions. Heat through, then ladle into soup bowls and lattice the tops with scallion strips. Serve immediately.

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posted by sasha on 11 Feb 06 - 5663 views


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