Simple Soto Betawi

Step 1

Mince the garlic cloves until the pieces are smaller than a grain of rice—about the size of pencil-tip dots.

Step 2

Mince the fresh ginger using the same technique, working quickly so the juices stay intact and you can smell the fragrance.

Step 3

Place the chicken breast on a cutting board and slice it straight down into 1/2-inch-thick pieces, cutting across the grain.

Step 4

Pour the 4 cups of chicken broth into a medium pot and set the heat to medium-high until small bubbles rise steadily from the bottom, about 3 minutes.

Step 5

Add the minced garlic and ginger to the hot broth and stir for 15 seconds until the smell becomes very strong and fragrant.

Step 6

Sprinkle in the 1 teaspoon of turmeric powder and stir for 10 seconds until the broth turns a golden yellow color throughout.

Step 7

Add the sliced chicken to the broth and reduce the heat to medium-low so the liquid bubbles gently every 2–3 seconds.

Step 8

Simmer for 5 minutes until the chicken pieces are completely white inside with no pink when you cut the thickest piece in half.

Step 9

Taste a spoonful of broth and stir in salt and pepper until the flavor is balanced—savory but not overpowering.

Step 10

Pour the soup into two bowls and serve while steaming hot.