Soto Medan

Ingredients

• 1 whole chicken (about 1.2 kg), cut into 8-10 pieces, or 500g beef (brisket/short rib)
• 2 liters water
• 500 ml thin coconut milk
• 500 ml thick coconut milk
• 4-5 tablespoons cooking oil

Ground Spice Paste (Bumbu Halus)

• 10-12 shallots
• 6-8 cloves garlic
• 4 cm fresh ginger
• 4 cm fresh turmeric, lightly roasted (or 1 tsp turmeric powder)
• 4-5 candlenuts, lightly roasted
• 1 tablespoon ground coriander
• 1/2 teaspoon ground cumin
• 1/2 teaspoon white pepper powder

Aromatics (Bumbu Cemplung)

• 3-4 stalks lemongrass, bruised
• 5-6 kaffir lime leaves, torn
• 3 cm galangal, bruised
• 2-3 bay leaves

Seasoning

• Salt to taste
• Sugar to taste (optional, a pinch)

Toppings (Pelengkap)

• Fried potato cakes (Perkedel Kentang)
• Hard-boiled eggs, halved or quartered
• Fried shallots (Bawang Goreng)
• Celery leaves and/or scallions, chopped
• Emping (Melinjo crackers)
• Lime wedges
• Bean sprouts (optional)
• Sambal (chili paste, for serving)

Instructions

1. Prepare Chicken/Beef: If using chicken, briefly boil the chicken pieces for 5-10 minutes to remove impurities, then discard the water and rinse the chicken. If using beef, boil until tender, reserving the broth.
2. Prepare Spice Paste: Blend all ingredients for the Ground Spice Paste (shallots, garlic, ginger, turmeric, candlenuts, coriander, cumin, white pepper) with a little cooking oil or water until a smooth paste forms.
3. Sauté Spices: Heat 4-5 tablespoons of cooking oil in a large pot or deep pan. Add the ground spice paste and sauté over medium heat until fragrant and the oil separates from the paste (pecah minyak), about 8-10 minutes. Add the bruised lemongrass, kaffir lime leaves, galangal, and bay leaves. Continue sautéing for another 2-3 minutes.
4. Cook Broth: Add the prepared chicken or beef pieces to the sautéed spices. Stir well to coat. Pour in the thin coconut milk and 2 liters of water (or the reserved beef broth). Bring to a boil, then reduce the heat and simmer until the chicken is cooked through and tender (or beef is very tender), approximately 20-30 minutes for chicken, longer for beef.
5. Add Thick Coconut Milk: Stir in the thick coconut milk. Cook over low heat, stirring gently and continuously to prevent the coconut milk from curdling, until the soup comes back to a gentle simmer. Do not let it boil vigorously after adding thick coconut milk.
6. Season: Season the soto with salt and a pinch of sugar (if desired) to taste. Adjust seasoning as needed.
7. Serve: Ladle the hot Soto Medan into individual serving bowls. Arrange a few pieces of chicken/beef, a piece of fried potato cake, hard-boiled egg halves, and a handful of bean sprouts (if using). Garnish generously with chopped celery/scallions and fried shallots. Serve hot with emping crackers, lime wedges for squeezing, and sambal on the side.