Saoto Soup

Name: Saoto Soup
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 6 servings
Cuisine: Surinamese
Ingredients: 1 whole chicken, about 1.5kg; 2 stalks lemongrass, bruised; 3cm galangal, sliced; 2 tsp turmeric powder; 4 cloves garlic; 200g bean sprouts; 100g cellophane noodles, soaked; 4 hard-boiled eggs, halved; 2 potatoes, diced and fried; 3 stalks celery leaves, chopped; Fried shallots; Soy sauce; Salt and pepper; 2 liters water

Saoto (sow-TOH)

Javanese Chicken Soup

⏱ Prep Time 1 hour 30 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 384 kcal

A fragrant Surinamese-Javanese chicken soup with bean sprouts, hard-boiled egg, fried potato, and cellophane noodles in a turmeric-spiced broth.

Nutrition & Info

Protein 26.0g

Carbs 34.0g

Fat 16.0g

Protein Carbs Fat

Dietary

dairy-free nut-free

Allergen Warnings

⚠ egg ⚠ soy

Equipment Needed

large stockpot deep fryer or skillet soup bowls

Presentation Guide

Vessel: large deep soup bowl

Garnishes: fried shallots, celery leaves, sambal

Accompaniments: steamed rice, krupuk

Ingredients

1 whole chicken, about 1.5kg
2 stalks lemongrass, bruised
3cm galangal, sliced
2 tsp turmeric powder
4 cloves garlic
200g bean sprouts
100g cellophane noodles, soaked
4 hard-boiled eggs, halved
2 potatoes, diced and fried
3 stalks celery leaves, chopped
Fried shallots
Soy sauce
Salt and pepper
2 liters water

Instructions

1
Simmer whole chicken with lemongrass, galangal, garlic, and turmeric in water for one hour until tender. Remove chicken and shred the meat.
2
Strain the broth and return to pot. Season with soy sauce, salt, and pepper. The broth should be golden from turmeric.
3
Soak cellophane noodles in hot water until soft, about five minutes. Prepare bean sprouts, fry diced potatoes until crispy, and boil eggs.
4
To serve, place noodles and bean sprouts in each bowl. Ladle hot broth over top, then add shredded chicken, fried potatoes, and egg halves.
5
Garnish with celery leaves and fried shallots. Serve with sambal and soy sauce on the side for guests to adjust to taste.

💡

Did You Know?

Saoto is so popular in Suriname that it has become a national dish despite its Javanese origins, served at virtually every celebration and gathering.

Chef's Notes

Equipment Tips

large stockpot
deep fryer or skillet
soup bowls

Garnishing

fried shallots, celery leaves, sambal

Accompaniments

steamed rice, krupuk

The Story Behind Saoto Soup

Saoto soup arrived in Suriname with Javanese contract workers in the late 19th century and quickly became one of the country's most beloved dishes. The original Indonesian soto was adapted with local ingredients and preferences, creating a uniquely Surinamese version. Today saoto transcends its Javanese origins and is claimed by all Surinamese communities as their own, a perfect example of how migration and cultural exchange create new culinary traditions.

🕐 Traditionally enjoyed lunch or light dinner 📜 Origins: Javanese-Surinamese, 19th century

Comments (0)

No comments yet. Be the first to share your thoughts!