Simple Soto Betawi
A warm, aromatic Indonesian chicken soup with turmeric, ginger, and garlic simmered into a golden broth. Ready in under 30 minutes with pantry staples.
- Total time
- 25 min
- Servings
- 2
- Calories
- 145
- Protein
- 26g
Ingredients
- ½ lb boneless, skinless chicken breast
- 1 teaspoon turmeric powder
- 3 whole garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 4 cups chicken broth
- 1 pinch salt and pepper to taste
Instructions
- 1
Mince the garlic cloves until the pieces are smaller than a grain of rice—about the size of pencil-tip dots.
- 2
Mince the fresh ginger using the same technique, working quickly so the juices stay intact and you can smell the fragrance.
- 3
Place the chicken breast on a cutting board and slice it straight down into 1/2-inch-thick pieces, cutting across the grain.
- 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.
- 5
Add the minced garlic and ginger to the hot broth and stir for 15 seconds until the smell becomes very strong and fragrant.
- 6
Sprinkle in the 1 teaspoon of turmeric powder and stir for 10 seconds until the broth turns a golden yellow color throughout.
- 7
Add the sliced chicken to the broth and reduce the heat to medium-low so the liquid bubbles gently every 2–3 seconds.
- 8
Simmer for 5 minutes until the chicken pieces are completely white inside with no pink when you cut the thickest piece in half.
- 9
Taste a spoonful of broth and stir in salt and pepper until the flavor is balanced—savory but not overpowering.
- 10
Pour the soup into two bowls and serve while steaming hot.
Tools you’ll need
- cutting board
- chef's knife
- medium pot with lid
- wooden spoon
- measuring cups
- measuring spoons
- two soup bowls
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