Saoto SoupSurinamese Chicken Noodle Soup

Name: Saoto Soup (Surinamese Chicken Noodle Soup)
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 6
Cuisine: Suriname
Ingredients: 600 g Chicken Breast; 1200 ml Chicken Stock; 600 ml Water; 25 g Fresh Ginger (sliced); 12 g Garlic (crushed); 140 g Onion (finely chopped); 4 g Turmeric Powder; 30 ml Soy Sauce; 20 ml Seasoning Sauce; 6 g Salt; 2 g Black Pepper; 180 g Vermicelli Noodles; 4 pcs Egg; 180 g Bean Sprouts; 180 g Green Cabbage (very finely shredded); 40 g Scallion (thinly sliced); 250 g Potato (cut into thin sticks); 250 ml Vegetable Oil; 2 pcs Lime (cut into wedges)

This fragrant Surinamese chicken soup is built on a clear, aromatic broth and served with noodles, crisp potato sticks, egg, and fresh vegetables. Each bowl is assembled just before serving so the toppings stay lively and textured.

Prep

30m

Cook

Serves

Estimated

Nutrition

Per serving

741kcal

Calories

40g

Protein

47g

Fat

43g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Broth

600g
Chicken Breast
1.2l
Chicken Stock
600ml
Water
25g
Fresh Ginger (sliced)
12g
Garlic (crushed)
140g
Onion (finely chopped)
4g
Turmeric Powder
30ml
Soy Sauce
20ml
Seasoning Sauce
6g
Salt
2g
Black Pepper

Topping

180g
Vermicelli Noodles
4pcs
Egg
180g
Bean Sprouts
180g
Green Cabbage (very finely shredded)
40g
Scallion (thinly sliced)
250g
Potato (cut into thin sticks)
250ml
Vegetable Oil
2pcs
Lime (cut into wedges)

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

8 steps

01
Combine the chicken stock and water in a pot and bring to a gentle simmer. Add the onion, garlic, fresh ginger, and turmeric powder.
02
Add the chicken breast and simmer gently until cooked through and tender. Lift out the meat, shred it, and return it to the broth.
03
Season the broth with the soy sauce, seasoning sauce, salt, and black pepper. Keep the broth hot over low heat.
04
Boil the eggs until firm, cool them, peel them, and cut them in half.
05
Fry the potato in the vegetable oil at 180°C (350°F) until crisp and golden, then drain well.
06
Soak the vermicelli noodles in hot water until tender, then drain.
07
Divide the vermicelli noodles, bean sprouts, green cabbage, scallion, shredded chicken breast, and the halved eggs among bowls.
08
Ladle over the hot broth, top each bowl with the fried potato, and serve with the lime wedges.

Ratings & Reviews

No reviews yet.