Entree: Suriname – National Cuisine – Saoto (Chicken soup with rice or vermicelli and garnishes)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 50 min

Additional 10 min

Total 1 hr 30 min

Ingredients

- 1 whole chicken, approx. 3 lb (1.4 kg)
- 10 cups (2.4 L) water
- 2 tbsp (30 ml) vegetable oil
- 4 shallots, thinly sliced (about 4 oz / 115 g)
- 4 cloves garlic, smashed (about 0.7 oz / 20 g)
- 1 tbsp (15 g) grated fresh galangal (or fresh ginger if unavailable)
- 1 tbsp (15 g) ground turmeric
- 2 stalks lemongrass, bruised and halved
- 4 kaffir lime leaves
- 1 tsp (2 g) coriander seeds, crushed
- 1 tsp (2 g) cumin seeds, crushed
- 2 tbsp (30 ml) kecap manis (sweet soy sauce) or 1 tbsp (12 g) brown sugar if unavailable
- 1–2 tsp (5–10 g) salt, to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 cups (480 g) cooked jasmine rice (for serving) or
- 6 oz (170 g) dried rice vermicelli, soaked and drained (optional)
- 2 cups (160 g) bean sprouts, rinsed
- 2 cups (160 g) fried potato sticks or thin cassava/yuca fries (or shoestring fries)
- 4 hard-boiled eggs, approx. 50 g each, halved
- 1/2 cup (50 g) fried shallots
- 1/2 cup (15 g) chopped fresh cilantro and/or celery leaves
- 4 green onions, thinly sliced (about 40 g)
- 2 tbsp (30 ml) sambal oelek or your preferred chili paste (adjust to taste)
- Lime wedges, for serving
- Optional: prawn crackers (kroepoek) or sliced roasted peanuts for extra crunch

Instructions

1. Make the broth: In a large stockpot, add the whole chicken and 10 cups (2.4 L) water. Bring to a simmer and skim foam. Add half the shallots, 2 smashed garlic cloves, grated galangal, bruised lemongrass, kaffir lime leaves, crushed coriander and cumin, ground turmeric, 1 tsp (5 g) salt and 1/4 tsp (0.5 g) pepper. Simmer gently, partially covered, 40–50 minutes until the chicken is cooked through and the broth is fragrant.
2. Remove the chicken to a plate to cool slightly. Strain the broth through a fine sieve into a clean pot, discarding solids; return the clear broth to the stove and adjust seasoning with kecap manis, remaining salt and pepper as needed. Keep broth hot.
3. Shred the chicken meat from bones and skin into bite-size pieces (reserve a few whole pieces for presentation if desired). Discard bones and skin or reserve for another use.
4. Prepare toppings and starch: If using vermicelli, soak per package directions and drain. Warm cooked jasmine rice. Blanch bean sprouts briefly in boiling water 30–60 seconds, then drain. Fry or warm potato sticks/cassava fries until crisp. Peel and halve hard-boiled eggs. Slice green onions and chop cilantro/celery leaves.
5. Assemble bowls: Place about 1/2 cup (120 g) cooked rice or a nest of vermicelli in each bowl. Top with a portion of shredded chicken (approx. 3–4 oz / 90–115 g per bowl). Ladle hot saoto broth over to cover.
6. Finish with toppings: Add bean sprouts, halved egg, fried potato sticks, fried shallots, green onions and chopped cilantro/celery. Serve with lime wedges, sambal and prawn crackers or peanuts on the side so diners can customize their bowl.
7. Serve immediately while broth is hot, allowing each diner to squeeze lime and stir in sambal to taste.