December 21, 2024
Soto Banjar is a light yet flavorful soup made with chicken, fragrant spices like cinnamon and cloves, and served with vermicelli, boiled egg, and lime. It's known for its clear, spiced broth and is typically eaten with rice cakes (ketupat) or steamed rice.
| Ingredient | Quantity | Price |
|---|---|---|
| Main Ingredients: | ||
| Chicken (whole or parts) | 700g–800g | $3.50 |
| Garlic | 4 cloves | $0.20 |
| Shallots | 6 | $0.30 |
| Ginger | 1 inch | $0.10 |
| Clove | 2 pieces | $0.05 |
| Cinnamon stick (or powder) | 1 small stick | $0.05 |
| Nutmeg powder (pinch) | 1/8 tsp | $0.05 |
| Lemongrass | 1 stalk (smashed) | $0.20 |
| Bay leaf (optional) | 1 | $0.05 |
| Salt & pepper | To taste | $0.05 |
| Vermicelli noodles (bihun) | 100g | $0.50 |
| Oil (for sautéing) | 2 tbsp | $0.10 |
| Water | 1.5 liters | Free |
| Optional for Serving: | ||
| Boiled eggs | 2–3 (halved) | $0.75 |
| Lime wedges | 1 lime | $0.20 |
| Steamed rice or ketupat | 5 servings | $1.00 |
| Fried shallots (optional) | 2 tbsp | $0.25 |
Make the Spice Paste: Blend or mash garlic, shallots, and ginger into a paste. Sauté the paste in oil until fragrant. Add cinnamon, clove, nutmeg, and lemongrass.
Cook the Chicken: Add chicken pieces to the pot with sautéed spices. Pour in water and add bay leaf, salt, and pepper. Simmer gently for ~45 minutes until the chicken is cooked through and tender.
Shred the Chicken: Remove chicken, let cool slightly, then shred into strips. Return shredded chicken to the pot or set aside for serving on top.
Prepare the Noodles & Eggs: Soak or briefly boil the vermicelli noodles. Boil the eggs, peel, and slice in halves.
Assemble and Serve: In each bowl, place noodles, shredded chicken, and half an egg. Ladle hot broth over everything. Serve with rice or ketupat, lime wedge, and optional fried shallots.
📌 Final Notes:
