Soto Sokaraja Recipe
Soto Sokaraja Recipe
A traditional Indonesian dish originating from Sokaraja, Central Java.
Ingredients
For the Broth:
- 1 whole chicken (about 1 kg), cut into pieces
- 2 liters of water
- 3 lemongrass stalks, bruised
- 4 kaffir lime leaves
- 2 bay leaves
- 2 cm galangal, bruised
- 2 cm ginger, bruised
- 2 tbsp vegetable oil
- Salt to taste
Spice Paste (blend together):
- 6 shallots
- 4 garlic cloves
- 3 candlenuts (or macadamia nuts)
- 2 cm turmeric
- 2 cm ginger
- 3 kemiri (candlenuts or almonds)
- 1 tsp coriander seeds
- 1 tsp salt
For the Condiments:
- 200 g bean sprouts, blanched
- 2 hard-boiled eggs, sliced
- 200 g rice vermicelli, soaked and drained
- Fried shallots (for garnish)
- Sliced green onions (for garnish)
- Lime wedges (for serving)
For the Peanut Sauce:
- 200 g roasted peanuts, ground
- 200 ml coconut milk
- 2 tbsp sweet soy sauce (kecap manis)
- 1 tbsp tamarind paste (dissolved in 50 ml water)
- 2 bird’s eye chilies (optional, for spice)
- Salt to taste
Instructions
Step 1: Prepare the Broth
- Heat vegetable oil in a large pot over medium heat. Add the spice paste and sauté until fragrant (about 5 minutes).
- Add the chicken pieces and stir until they are coated with the spice paste.
- Pour in the water and add the lemongrass, kaffir lime leaves, bay leaves, galangal, and ginger. Bring to a boil, then reduce the heat and simmer for about 45 minutes or until the chicken is tender.
- Remove the chicken pieces from the broth and shred the meat. Set aside. Strain the broth to remove solids and return it to the pot. Season with salt to taste.
Step 2: Make the Peanut Sauce
- In a separate pan, combine the ground peanuts, coconut milk, sweet soy sauce, tamarind water, and bird’s eye chilies (if using). Cook over low heat, stirring continuously, until the sauce thickens (about 10–15 minutes).
- Season with salt and adjust the sweetness or spiciness to your preference. Set aside.
Step 3: Assemble the Soto
- Divide the rice vermicelli among serving bowls. Top with shredded chicken, bean sprouts, and sliced hard-boiled eggs.
- Ladle the hot broth over the ingredients in each bowl.
- Drizzle a generous amount of peanut sauce over the top.
- Garnish with fried shallots, sliced green onions, and serve with lime wedges on the side.
Tips
- Adjust the thickness of the peanut sauce by adding more coconut milk or water if needed.
- If you prefer a richer flavor, you can use beef instead of chicken for the broth.
- For a vegetarian version, replace the chicken with tofu or mushrooms and use vegetable broth.
