Surinamese saoto soup

Name: Surinamese saoto soup
Prep time: 180 min
Total time: 180 min
Yield: 6 people
Cuisine: Surinamese
Ingredients: 900 g Chicken thighs; 2.5 l Water; 2 stalks Lemongrass; 5 cm Galangal; 4 cm Ginger; 3 Bay leaves; 5 Allspice berries; 250 g White rice; 100 g Rice vermicelli; 4 Eggs; 200 g Bean sprouts; 1 small bunch Celery leaves; 75 g Fried onions; to serve Soy sauce; to serve Chili sauce; to taste Salt

2 weken geleden

My favorites

My meal plan

English | Bekijk dit recept in het Nederlands | Back to all recipes | Bekijk de Nederlandse receptenpagina

A clear, fragrant chicken broth with rice, vermicelli, egg, bean sprouts and crisp toppings: saoto is comforting, layered and deeply rooted in the Javanese-Surinamese kitchen.

Serves: 6 people

Preparation time: 180 min

Ingredients

Chicken thighs – 900 g
Water – 2.5 l
Lemongrass – 2 stalks
Galangal – 5 cm
Ginger – 4 cm
Bay leaves – 3
Allspice berries – 5
White rice – 250 g
Rice vermicelli – 100 g
Eggs – 4
Bean sprouts – 200 g
Celery leaves – 1 small bunch
Fried onions – 75 g
Soy sauce – to serve
Chili sauce – to serve
Salt – to taste

Method

Put the chicken in a large pot with water, lemongrass, galangal, ginger, bay leaves and allspice and simmer gently until the broth is rich and the meat is cooked through. Lift out the chicken, shred it finely and strain the broth if you want a cleaner finish. Cook the rice separately, soak or blanch the vermicelli, boil the eggs and rinse the bean sprouts briefly with hot water so they keep their bite. Taste the broth carefully and season it well, because saoto depends on a full, savoury base. To serve, place rice, vermicelli, shredded chicken, bean sprouts and egg in each bowl, pour over the hot broth and finish with celery, fried onions and a splash of soy and chili sauce.