National Dish Suriname: Saoto (Recipe)
In this article
Discover Saoto, the fragrant chicken soup that has become one of Suriname’s most beloved comfort dishes. A clear, golden broth perfumed with lemongrass, ginger and garlic is poured over glass noodles and finished with boiled egg, fresh coriander and a shower of crisp fried shallots. It is light yet deeply satisfying, and every bowl tells the story of the Javanese families who carried this recipe across the ocean.
About Saoto
Saoto is a wonderfully aromatic chicken soup from Suriname that wins people over with both its flavour and its sheer variety of ingredients. The warming spices, the clean broth and the nourishing mix of protein, noodles and fresh herbs make it an excellent choice for any meal of the day. Part of its charm lies in the way each element is added at the table, so that everyone can build their own bowl exactly as they like it — a hallmark of the layered, generous Surinamese cuisine.
Ingredients (serves 1–2)
- 200g chicken breast
- 1 litre chicken stock
- 1 onion, finely sliced
- 2 garlic cloves, chopped
- 1 stalk of lemongrass
- 1 teaspoon grated ginger
- 100g glass noodles
- 1 boiled egg, halved
- Fresh coriander, chopped
- Fried shallots, to garnish
- Salt and pepper to taste
- A squeeze of lime juice
Shopping for the ingredients
Most of the ingredients for saoto are easy to find in your local supermarket. Specialist items such as lemongrass and glass noodles are usually stocked by Asian grocers, which are also the best place to pick up ready-made fried shallots. Fresh produce and a good-quality stock make all the difference here, because the broth carries the whole dish and there is nowhere for a weak base to hide.
Preparing the dish
Begin by cutting the chicken into small pieces and preparing the onion, garlic and ginger. Cut the lemongrass stalk into larger pieces so it can be lifted out easily later on, and bruise it lightly with the back of a knife. Have the noodles, herbs and garnishes lined up in separate bowls before you start cooking — saoto comes together quickly once the broth is on the heat.
Step-by-step instructions
- Bring the chicken stock to the boil in a large pan.
- Add the onion, garlic, ginger and lemongrass and let it simmer for 10 minutes.
- Add the chicken to the broth and cook until completely done through.
- Cook the glass noodles separately according to the packet instructions and drain them.
- Season the soup with salt, pepper and lime juice.
- Put the glass noodles into a bowl and pour the hot soup over them.
- Garnish with the halved boiled egg, fresh coriander and fried shallots.
Gluten-free / lactose-free version
Saoto is naturally lactose-free and very simple to make gluten-free. Glass noodles made from mung bean starch contain no gluten at all, so the main thing to check is the stock and any seasoning sauces, which can hide wheat. Choose a certified gluten-free stock or make your own from chicken bones, and check that the fried shallots have not been dusted with wheat flour before frying.
Tips for vegans and vegetarians
Replace the chicken with tofu and use vegetable stock in place of the chicken stock. Firm smoked tofu works especially well, since it holds its shape in the hot broth and echoes the savoury depth of the original. Make sure the remaining ingredients — particularly the garnishes — are vegan, and swap the boiled egg for extra beansprouts or a spoonful of crisp fried tempeh.
More tips and tricks
- For a more intense flavour, let the broth simmer for longer.
- Bruise the lemongrass lightly to release its aroma.
- Round the soup off with additional fresh herbs.
- Skim the surface of the broth now and then to keep it beautifully clear.
Adapting the recipe to your taste
Adjust the intensity of the aromatics to suit your own palate by adding more or less lemongrass, ginger or garlic. Experiment with different herbs and spices, and add a spoonful of sambal if you like a fiery finish. Some cooks bulk the bowl out with rice instead of noodles, much as they would for a plate of Nasi.
Ingredient substitutions
If you have no glass noodles to hand, rice noodles or thin spaghetti work perfectly well. Lemongrass can be replaced with lemon zest when it is not available, though the flavour will be a little brighter and less grassy. Chicken thigh may be used instead of breast for a richer broth, and celery leaves make a good stand-in for coriander if you are not fond of it.
Drink pairing ideas
Good partners for saoto include light white wines such as a Riesling or a fresh green tea. A cold beer also complements the aromas of the soup nicely, cutting through the richness of the fried shallots. For something non-alcoholic and thoroughly Surinamese, a homemade ginger drink like Gemberbier makes a lively match.
Serving and presentation ideas
Serve saoto in attractive, generously sized bowls. Use fresh herbs and fried shallots for the garnish to create a colourful and inviting look. A few lime wedges perched on the rim of the bowl are decorative as well as practical. Small side dishes of sambal, extra shallots and a plate of Kroepoek let everyone finish their bowl to taste.
A bit of history
Saoto, also known as sauto or soto ayam, originally comes from Indonesia and was brought to Suriname through migration. Javanese contract labourers arrived in the late nineteenth century and carried their kitchen with them, adapting it to the ingredients available in South America. The dish is a fine example of the culinary fusion of the many cultures that shape Suriname’s food, standing alongside classics such as Pom.
More recipe ideas
Summary: Saoto
Saoto is a versatile and delicious chicken soup that impresses with its rich aromas and wholesome ingredients. It is easy to adapt to individual preferences and offers a wonderful way to enjoy the diverse cooking of Suriname. Give this recipe a try and let its bright, fragrant flavours work their magic — a single bowl is usually enough to explain why the dish has travelled so far and been loved for so long.
