Saoto Soep

Saoto Soep, a Javanese-Surinamese soup, traces its roots to migration-era kitchens in Suriname where street vendors adapted Indonesian soto to local tastes. Clear, aromatic, and layered with contrasting textures, it is assembled in the bowl from a fragrant broth and a colorful array of toppings, making it ideal for sharing and customizing at the table.

Ingredients

• chicken thighs — 1.5 lb (700 g), bone-in, skin-on
• water — 10 cups (2.4 L)
• lemongrass — 2 stalks, bruised
• ginger — 1.5 inches, sliced
• garlic — 5 cloves, smashed
• onion — 1 large, halved
• celery — 2 stalks, chopped
• bay leaves — 2
• star anise — 2
• clove — 4
• soy sauce — 2 tbsp
• ketjap manis — 1 tbsp
• fish sauce — 1 tsp (optional)
• salt — to taste
• black pepper — to taste
• sugar — 1 tsp
• rice — 2 cups, cooked
• eggs — 4, hard-boiled
• bean sprouts — 2 cups
• potato sticks — 2 cups
• fried shallots — 1/2 cup
• scallions — 4, thinly sliced
• cilantro — 1/2 cup, chopped
• lime — 2, cut into wedges
• sambal — to taste
• oil — 1 tbsp

Preparation

1. Make the base: Heat oil in a large pot over medium heat. Add onion, garlic, and ginger; cook until glossy. Stir in lemongrass, celery, star anise, clove, and bay leaves for a minute.
2. Build the broth: Nestle in the chicken thighs, pour in water, and season with soy sauce, ketjap manis, sugar, a pinch of salt, and black pepper. Add a splash of fish sauce if using. Bring to a boil, then reduce to a gentle simmer for 45 minutes, skimming foam as needed.
3. Cook the starch and eggs: Rinse rice and cook until tender, about 15 minutes, then keep warm. In a separate pot, boil eggs for 8 minutes, cool, peel, and halve.
4. Prep the toppings: Rinse and drain bean sprouts. Thinly slice scallions and chop cilantro. Cut lime into wedges. Set out bowls of fried shallots, potato sticks, and sambal.
5. Shred and finish: Lift out the chicken thighs. Shred the meat, discarding bones and skin, and return it to the pot. Taste and adjust with more salt, black pepper, or a touch of ketjap manis. Let it mingle for 5 minutes.

How to serve

1. Add a scoop of rice to each bowl. Top with shredded chicken thighs and ladle in steaming broth.
2. Finish with a handful of bean sprouts, a sprinkle of scallions and cilantro, a shower of fried shallots, and some crunchy potato sticks. Nestle in halves of eggs, squeeze lime to taste, and add a dab of sambal.
3. Offer the pot of broth and extra soy sauce, ketjap manis, and a pinch of salt at the table so everyone can adjust their bowl.

Tips

• For a clearer broth, strain before adding the shredded chicken thighs.
• Keep toppings in separate bowls so the crunch of potato sticks and the fragrance of fried shallots stay vivid until serving.
• The brightness of fresh lime balances the sweetness of ketjap manis and savoriness from soy sauce.