Sup Ayam Padang (Spiced Chicken Soup from Padang)
70% asli · Indonesian (Minangkabau)
A richer, more complex chicken soup inspired by the flavors of Padang cuisine, featuring a blend of aromatic spices and a slightly thicker, more savory broth. It often includes coconut milk for creaminess.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Chicken, cut into pieces1 kg
- Water1.5 liters
- Coconut milk200 ml
- Lemongrass, bruised2 stalks
- Galangal, sliced2 cm
- Ginger, sliced2 cm
- Garlic, minced4 cloves
- Turmeric powder1 tsp
- Coriander powder1 tsp
- Cumin powder1/2 tsp
- Saltto taste
- Black pepperto taste
- Lime leaves3
- Fried shallots, for garnish2 tbsp
- Cilantro, chopped, for garnisha handful
Langkah
- 1
Sauté minced garlic, sliced galangal, sliced ginger, turmeric powder, coriander powder, and cumin powder in a little oil until fragrant.
- 2
Add the chicken pieces to the pot and stir to coat with the spice mixture. Cook for a few minutes until the chicken changes color.
- 3
Pour in the water, add bruised lemongrass, lime leaves, salt, and black pepper. Bring to a boil.
- 4
Reduce heat and simmer for about 45-60 minutes, or until the chicken is tender and the broth has thickened slightly.
- 5
Stir in the coconut milk and simmer gently for another 5-10 minutes, ensuring it doesn't boil vigorously.
- 6
Taste and adjust seasoning if necessary.
- 7
Serve hot, garnished with fried shallots and fresh cilantro.
