Soto Banjar
A fragrant Indonesian chicken soup from South Kalimantan with turmeric, garlic, and aromatic spices. Served over rice with crispy fried shallots and fresh lime.
- Total time
- 45 min
- Servings
- 4
- Calories
- 385
- Protein
- 38g
Ingredients
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Open the appInstructions
Step 1
Heat 2 tbsp oil in a large pot over medium-high until shimmering, about 90 seconds.
Step 2
Add half the sliced shallots and fry until golden-brown and crispy, 3–4 minutes. Transfer to paper towels.
Step 3
Add remaining 1 tbsp oil to the pot. Stir in garlic and turmeric for 30 seconds until fragrant.
Step 4
Add chicken thighs and cook 3 minutes per side without moving until edges are opaque.
Step 5
Pour in stock and add bruised lemongrass stalk and salt. Bring to a boil, then reduce heat to low.
Step 6
Simmer uncovered for 20 minutes until chicken is cooked through and easily shreds with a fork.
Step 7
Remove lemongrass. Shred chicken into bite-sized pieces directly in the pot.
Step 8
Squeeze juice from both limes into the soup. Taste and adjust salt if needed.
Step 9
Ladle into bowls over cooked rice. Top each with crispy fried shallots and serve hot.
Tools you’ll need
- large heavy-bottomed pot (4–5 quart capacity)
- cutting board
- chef's knife
- wooden spoon
- paper towels
- ladle
- fork (for shredding)
- small bowls (for serving)
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