Saoto Soup

A delicious Surinamese Chicken Soup

July 01, 2019 • Celebrations around the World With egg With fresh vegetables With fresh herbs Chicken & Poultry Soups Ketikoti

Download the recipe

4 tablespoons sunflower oil
2 organic chicken legs or 4 halves
1 large onion + 3 cloves garlic
1 lemongrass stalk + a piece of ginger (5cm)
1 liter water and 2 stock cubes (chicken or veg)
4 tablespoons Ketjap manis
1 Madame jeanette pepper, in rings
2 free-range organic eggs, hard boiled
10g celery leaves + 125g bean sprouts
4 tablespoons fried onions (ready made)
1 small bag of mini-fries (ready made)

We are already making soup because tomorrow is July 1st, a very special day named Ketikoti that our little monsters already know all about. It is also being celebrated at their school, so that is great. A beautiful book is being read aloud and one of the mothers is making something tasty, especially for this day.

The soup we make is named Saoto soup, a delicious chicken soup with fresh vegetables and herbs from Suriname. Last minute, you add bean sprouts, freshly torn celery leaves, a boiled egg and the soy sauce with the pepper rings. Finally add the store-bought fried onions. The little monsters love the mini fries best, those are also included in the recipe of this delicious soup. :))

How to make Saoto soup

Start with the preparations

Clean the veggies and herbs.

Wash and drain them all.

Crush the lemongrass stalk.

Grate the fresh ginger.

Wash and drain the chicken legs.

Place them on kitchen paper.

Boil the eggs for 8 minutes.

Cut the pepper into thin rings.

Chop the onion finely.

Add the pepper rings to the soy sauce.

Let the eggs cool under the cold tap,

Wash the celery and beansprouts.

Let them both drain well,

Cut the eggs in half.

How to fry the chicken

Heat 3 tablespoons sunflower oil in a large pan.

Fry the chicken legs until golden in 4 mins.

Remove from the pan and set aside for now.

How to make the soup

Fry the onion, garlic and lemongrass for 3 minutes.

Add one liter of water to the mixture.

Crumble the stock cubes over it and stir it in.

Put the chicken back in the bouillon and turn the heat low.

Let the soup simmer gently for 30 minutes, so that the chicken legs can cook properly

Remove the chicken from the pan, let it cool.

Remove the chicken meat from the bones.

Fry until browned in the last spoon of oil.

Return the chicken to the chicken soup and fetch the rest of the ingredients to dress up the soup

Add the bean sprouts, celery and fried onions to the soup.

Season the soup with sea salt and freshly ground pepper.

Place an egg in each of the bowls Soato Soup and serve the mini-fries and the soy sauce with pepper rings on the side, enjoy!