Kuah Ayam Tomat Pedas - spicy tomato chicken soup

Ingredients

• 1chicken
• 1 tsplemon juice
• 1 tspsalt
• 7green tomatoes
• 3 cmginger
• 2 cmgalangal
• 2Indonesian bay leaves (daun salam)
• 2 tspsalt
• 2 tsppalm sugar
• 1,500 mlwater
• 1 tbsptamarind water
• 1spring onion
• 30 ml (2 tablespoons)oil
• 7shallots
• 4 clovesgarlic
• 5candlenuts
• 4red chillies

Instructions

1. 1

   Marinate the chicken

   Cut the chicken into 20 pieces and coat with the lemon juice and 1 tsp salt. Leave to marinate for 20 minutes.

2. 2

   Prepare the ingredients

   Cut the green tomatoes into wedges and the spring onion into pieces. Pound or grind the shallots, garlic, candlenuts and red chillies to a fine paste.

3. 3

   Fry the spice paste

   Heat the oil in a pan. Add the paste, ginger, galangal and Indonesian bay leaves, then fry for 4 minutes.

4. 4

   Brown the chicken

   Add the chicken and fry until browned. Stir in the 2 tsp salt and palm sugar.

5. 5

   Simmer the soup

   Add the water and tomatoes, then cook gently until the chicken is tender.

6. 6

   Finish and serve

   Stir in the tamarind water and spring onion, then serve.

What is kuah ayam tomat pedas?

Kuah ayam means chicken soup or broth in Indonesian, while tomat pedas points to a spicy tomato version. This recipe draws on Indonesian flavours, combining chillies and aromatic roots with the distinctive fragrance of daun salam.

Green tomatoes provide a tart note that suits the savoury chicken broth. Frying the spice paste before adding the liquid gives its aromatics time to bloom.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

Chicken provides most of the protein, while the oil and candlenuts contribute much of the fat; the tomatoes and palm sugar add some carbohydrate. Serve it with a measured portion of rice and extra vegetables for a more balanced plate.

Building the spice base

The paste: Shallots, garlic, candlenuts and red chillies are pounded or ground together. A fine paste disperses well through the broth and helps the candlenuts lend it body.

The aromatics: Ginger, galangal and Indonesian bay leaves fry alongside the paste. Keep stirring so the mixture cooks evenly without catching.

Getting the chicken ready

The marinade: Lemon juice and salt season the chicken during its 20-minute rest. Cutting the bird into 20 pieces gives you a mix of portions and helps them cook in the broth.

The browning: Fry the chicken in the fragrant paste until its surfaces are browned before adding water. This step builds savoury flavour into the soup.

Cooking the tomatoes

The wedges: Cut the green tomatoes into wedges so they hold their shape as they simmer. Their tartness balances the palm sugar and the savoury chicken.

The finish: Add tamarind water and spring onion at the end, as directed. This keeps the finishing flavours fresh and distinct.

Checking when it is ready

The chicken: Simmer gently until the meat is tender. The recipe gives no fixed simmering time, so use tenderness rather than the clock as your cue.

The broth: A gentle simmer is preferable to a hard boil, which can make the liquid cloudy and agitate the chicken. Taste the broth before serving and check that the seasoning suits you.

Serving the soup

Serve the soup hot, with chicken, tomato wedges and broth in each bowl. Steamed rice is a practical accompaniment for soaking up the spicy, tangy liquid.

If serving rice, keep it on the side so everyone can choose how much to add. A simple cooked vegetable can round out the meal.

Recipe notes & tips

• Ask the butcher to cut the chicken into 20 pieces if you do not want to portion it yourself.
• Pound or grind the spice mixture finely so it blends smoothly into the soup.
• Use a gentle simmer once the water and tomatoes are in the pan.
• Cut the tomatoes into similar-sized wedges so they cook at a similar pace.
• Keep the spring onion aside until the final step, as the method directs.

Variations

• Adjust the heat: Use fewer red chillies for a milder broth.
• Use chicken pieces: Replace the whole chicken with an equivalent mix of bone-in pieces, cut into serving portions.
• Add more greens: Serve with cooked greens alongside the soup.
• Serve with rice: Offer steamed rice separately to make the soup a more substantial meal.

Common mistakes to avoid

• Skipping the marinade: Give the chicken the full 20 minutes with lemon juice and salt.
• Coarse spice paste: Grind the shallots, garlic, candlenuts and chillies finely for a more even broth.
• Scorching the paste: Stir it as it fries for 4 minutes and lower the heat if it begins to catch.
• Boiling hard: Cook the soup gently so the chicken can become tender without a vigorous boil.
• Adding the finish early: Stir in the tamarind water and spring onion at the end, as specified.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 3 days. Reheat gently in a saucepan until piping hot throughout, adding a splash of water if the broth has reduced.

Frequently asked questions