🇮🇩 Indonesian

Eggs Soto

Name: Eggs Soto
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: to taste Salt; 1, diced Garlic; small handful Fresh Cilantro; 6 Eggs; 3 cloves, minced Shallots; 1 litre Stock or Broth; 1/2 tsp Ground Coriander; 1.2 litres Chicken Broth; 80 g Glass Noodles; 1 tbsp Coconut Oil; 2 stalks Lemongrass

🇮🇩 Indonesian

A clear, restorative indonesian soup starring eggs — light on the palate, big on aroma. Ready in 35 minutes including prep.

Prep 10 min Cook 25 min Serves 4 Easy

Ingredients

Saltto taste
Garlic1, diced
Fresh Cilantrosmall handful
Eggs6
Shallots3 cloves, minced
Stock or Broth1 litre
Ground Coriander1/2 tsp
Chicken Broth1.2 litres
Glass Noodles80 g
Coconut Oil1 tbsp
Lemongrass2 stalks

Instructions

1
Sweat the garlic in the Coconut Oil until translucent but not browned, about 5 minutes.
2
Add the shallots and ground coriander and cook for 30 seconds more.
3
Pour in the stock, bring to a simmer, and add the eggs.
4
Simmer gently until the eggs is just cooked through and the broth tastes rounded.
5
Ladle into warm bowls and top each with fresh cilantro and a grind of black pepper.

Chef's tip

Taste and adjust the salt at the end; sauces concentrate as they reduce.

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Watch how it's made

Video: Soto Ayam, Indonesian Style Chicken Soup · on YouTube