📝 About This Recipe
Soto Medan is a culinary masterpiece from North Sumatra, distinguished by its incredibly rich, yellowish coconut milk broth infused with a symphony of galangal, lemongrass, and turmeric. Unlike its clearer counterparts from Java, this version offers a luxurious, creamy mouthfeel and a deep savory profile that perfectly coats the shredded chicken and delicate glass noodles. It is an aromatic journey that captures the vibrant, multi-cultural essence of Medan in every spoonful.
🥗 Ingredients
The Bird and Broth
- 1 kg Whole Chicken (cut into four pieces)
- 1.5 liters Thin Coconut Milk (from 1 grated coconut)
- 500 ml Thick Coconut Milk (set aside for the final simmer)
- 2 stalks Lemongrass (bruised and tied in a knot)
- 3 cm Galangal (bruised)
- 4 pieces Kaffir Lime Leaves (torn slightly to release oils)
- 3 pieces Indonesian Bay Leaves (Salam)
Spice Paste (Bumbu Halus)
- 10 pieces Shallots
- 6 cloves Garlic
- 2 cm Ginger
- 4 cm Turmeric (roasted or fresh)
- 1 tablespoon Coriander Seeds (toasted)
- 1/2 teaspoon Cumin (toasted)
- 1 teaspoon White Peppercorns
- 4 pieces Candlenuts (toasted)
Accompaniments and Garnishes
- 100 grams Glass Noodles (Soun) (soaked in warm water until soft)
- 100 grams Bean Sprouts (blanched briefly)
- 3 pieces Boiled Eggs (halved)
- 3 tablespoons Fried Shallots (for garnish)
- 2 stalks Fresh Celery/Cilantro (finely chopped)
- 6 pieces Perkedel (Potato Fritters) (optional but highly recommended)
- 1 bag Emping (Melinjo Crackers) (for crunch)
👨🍳 Instructions
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1
Begin by preparing the spice paste. Place the shallots, garlic, ginger, turmeric, coriander, cumin, peppercorns, and candlenuts into a blender or stone mortar. Process until you achieve a very smooth, vibrant yellow paste.
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2
Heat 3 tablespoons of oil in a large heavy-bottomed pot over medium heat. Sauté the spice paste along with the lemongrass, galangal, kaffir lime leaves, and bay leaves. Cook for 5-7 minutes until the paste darkens slightly, smells fragrant, and the oil starts to separate.
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3
Add the chicken pieces to the pot. Stir well to coat the chicken in the aromatics and cook until the chicken changes color from pink to white.
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4
Pour in the thin coconut milk. Bring the mixture to a gentle boil, then reduce the heat to low. Simmer for about 30-40 minutes until the chicken is tender and the flavors have deeply infused the meat.
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5
Once the chicken is tender, remove the pieces from the broth. Set them aside to cool slightly.
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6
Heat oil in a separate frying pan and fry the cooked chicken pieces briefly until the skin is golden and slightly crispy. Shred the meat into bite-sized pieces and discard the bones.
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7
Return to the broth pot and pour in the thick coconut milk. Season with salt and a pinch of sugar to taste. Simmer on low heat for another 10 minutes, stirring constantly to ensure the coconut milk doesn't break (curdle).
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8
Prepare the serving bowls by placing a portion of soaked glass noodles and blanched bean sprouts at the bottom.
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9
Top the noodles with a generous amount of shredded fried chicken and half a boiled egg.
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10
Ladle the hot, aromatic coconut broth over the ingredients until the bowl is nearly full.
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11
Garnish with a sprinkle of fried shallots, chopped celery, and a squeeze of lime juice for brightness.
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12
Serve immediately while steaming hot with a side of emping crackers and perkedel.
💡 Chef's Tips
Always toast your spices (coriander, cumin, candlenuts) before grinding to unlock the deepest aroma. When adding the thick coconut milk, keep the heat low and stir frequently to prevent the fat from separating from the liquid. For a cleaner broth, you can blanch the chicken in boiling water for 5 minutes and discard that water before starting the recipe. If you prefer a lighter version, you can substitute half of the coconut milk with chicken stock, though it will be less traditional. Prepare the fried shallots fresh if possible; the store-bought ones often lack the sweet-savory punch needed for this dish.
🍽️ Serving Suggestions
Serve with a side of 'Sambal Rawit' (bird's eye chili sauce) for those who love a spicy kick. A warm plate of steamed jasmine rice is the traditional accompaniment to soak up the creamy broth. Pair with a cold glass of Indonesian 'Es Teh Manis' (Sweetened Iced Tea) to balance the rich spices. Add a few 'Perkedel Kentang' (Indonesian potato fritters) directly into the soup for extra texture. Include a wedge of lime on the side of every bowl so guests can adjust the acidity to their liking.