200°C · 15-30 min
GezinsvriendelijkAllergens
Gluten
Selderij
Schaaldieren
Ei
Sulfiet
SojaSoto ajam
Soto ajam originates from Indonesia and is also very popular in Surinamese cuisine. I make the chicken broth with traditional ingredients such as fresh turmeric, galangal, lemongrass, and ginger. The filling of the soup consists of tender pieces of boneless chicken (better living 2 stars), bean sprouts, long beans, and steamed rice. A boiled egg is placed on top. Fresh celery leaves and spring onions add extra flavour. Enjoy!
Soto ajam
Chicken thigh fillet (better living 2 stars), long beans, pointed cabbage, white onion, bean sprouts, spring onion, garlic, red chilli, potato, lemon, fresh celery leaves, lemongrass (sereh), turmeric, ginger, galangal root, lemongrass, ginger, coriander seeds, turmeric, galangal, free-range egg, basmati rice, brown rice, gluten-free ketjap manis, sambal badjak with trassi (contains shrimp), fried onions (contains gluten), homemade chicken stock (contains celery), pepper and salt, sunflower oil.
Allergens: ei, gluten, schaaldieren, selderij, soja, sulfiet.
Microwave
Heat the soup with the lid loosely on for 1-2 minutes, or in a saucepan on the stove until warm. Remove the egg from the shell and heat the vegetables, chicken, and rice loosely covered for 2-3 minutes (1 person) to 4-6 minutes (2 or more persons). Transfer to a large soup bowl, pour the hot soup over, and place the egg on top.
Oven — 200°C, 15-30 minMarleen's choice
Heat the soup in a saucepan on the stove until warm. Remove the egg from the shell and heat the vegetables, chicken, and rice covered with aluminium foil or an oven-safe plate for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). See serving suggestion above. Disposable containers cannot be used in the oven, transfer to an oven dish.