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
- 1.5 lbs chicken thighs, boneless and skinless
- 1.5 tsp turmeric powder
- 4 cloves garlic cloves, minced
- 3 medium shallots, thinly sliced
- 1 stalk lemongrass, white part only, bruised
- 6 cups chicken stock
- 2 whole lime
- 1 tsp salt
- 3 tbsp vegetable oil
Instructions
- 1
Heat 2 tbsp oil in a large pot over medium-high until shimmering, about 90 seconds.
- 2
Add half the sliced shallots and fry until golden-brown and crispy, 3–4 minutes. Transfer to paper towels.
- 3
Add remaining 1 tbsp oil to the pot. Stir in garlic and turmeric for 30 seconds until fragrant.
- 4
Add chicken thighs and cook 3 minutes per side without moving until edges are opaque.
- 5
Pour in stock and add bruised lemongrass stalk and salt. Bring to a boil, then reduce heat to low.
- 6
Simmer uncovered for 20 minutes until chicken is cooked through and easily shreds with a fork.
- 7
Remove lemongrass. Shred chicken into bite-sized pieces directly in the pot.
- 8
Squeeze juice from both limes into the soup. Taste and adjust salt if needed.
- 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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