Allergens
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, celery leaves, garlic, red pepper, potato, lemon [sulphites], fresh lemongrass (sereh), turmeric, ginger, galangal root, lemongrass, ginger, coriander seeds, turmeric, galangal, free-range egg, basmati rice, brown rice, gluten-free ketjap manis [soy], sambal badjak with trassi (contains shrimp) [shellfish, sulphites], fried onions (contains gluten) [gluten], homemade chicken stock (contains celery), pepper and salt, sunflower oil.
Allergens: ei, gluten, schaaldieren, selderij, soja, sulfiet.
MicrowaveMarleen's choice
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 min
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 go in the oven, transfer to an oven dish.
Average weight: 540 g
