As a passionate explorer of global cuisines with years of experience recreating Surinamese dishes at home, I can attest to the unique allure of saoto soup. This hearty soup blends Javanese roots with Surinamese influences from Hindustani, Creole, Chinese, Dutch, and more, making it perfect for lunch or dinner. Here's my trusted recipe for a simple yet authentic version, complete with two zesty sambals.
Ingredients for Saoto Soup
2 liters water
1 pound chicken breast
3 chicken bones (for stock)
1 large piece galangal (5 cm)
1 small piece ginger (3 cm)
1 1/2 stalks lemongrass (sereh)
6 salam leaves
6 allspice grains (lontar)
1 onion
2 cloves garlic
1 pack saoto mix
200 g bean sprouts
4 sprigs celery
Aromat seasoning, to taste
Ingredients for Sambals
5 Madame Jeannette peppers
3 cloves garlic
Sweet soy sauce
1 tablespoon vinegar
3 tablespoons soy sauce
1/2 tablespoon sugar
1/2 tablespoon salt
Preparing the Saoto Soup
Bring the water to a boil with chicken breast and bones. Remove the chicken after 30 minutes or when cooked. Add galangal, ginger, lemongrass, salam leaves, and allspice grains. Simmer for 1 hour. Add peeled onion and garlic cloves, then cook another 30 minutes. Season to taste with Aromat. Shred the chicken breast and finely chop the celery.
Preparing Pepper Sambal and Soy Sambal
Finely chop garlic and Madame Jeannette peppers in a food processor. Divide into two bowls (1/3 for soy sambal, 2/3 for pepper sambal). For pepper sambal, mix in vinegar, sugar, and salt. For soy sambal, stir in sweet soy sauce and adjust salt if needed.
How to Serve
In each bowl: Fill 1/3 with saoto mix, add 2 tablespoons bean sprouts, shredded chicken (to taste), and chopped celery. Pour in hot broth. Top with sambals to taste. Enjoy!
Pro Tip: Serve with a hard-boiled egg and rice for an extra-authentic touch.
Find ingredients at your local toko or most Jumbo stores.
