A different kind of chicken noodle soup! This one, Indonesian in origin. I used to eat mee soto at the school canteen during recess. A hot bowl of noodles, delicious spicy broth, shredded chicken and crunchy bean sprouts. Yum. Who doesn't like something you can slurp down in a couple of minutes and have your belly be all happy?
This wasn't an easy dish to replicate because of the large number of spices. So I'm just going to put it out there that this is the simplified version of Mee Soto!
Ingredients
(for
broth)
8 cups
of chicken broth
3 whole
cloves
1
cinnamon stick
3 star
anise
1 bay
leaf
5
cardamon pods
2
stalks of lemongrass, snip tips off and bruise the bottom half
In a
blender/ food processor, blitz the following ingredients together for spice
mix (that goes in
broth):
1"
piece of ginger
1 tbsp
of minced galangal (found this at Whole Foods)
4
cloves of garlic
1 tbsp
ground coriander
1/2
tbsp tumeric
1 tbsp
white peppercorns
1 small
red onion
2 tbsp
water
Shredded
chicken
Egg
noodles or vermicelli, blanched and set aside
Handful
of bean sprouts
Hard
boiled egg, quartered
Green
onions or cilantro
Directions
In a
large stockpot, heat 2 tbsp oil over medium heat. Add cloves, cinnamon stick, star
anise, bay leaf, lemongrass, and cardamon pods; cook until fragrant, 1-2
minutes.
Add
spice mix and cook till it is a little dry. Be sure to stir often so paste does
not burn.
Add
chicken broth and shredded chicken, bring to a boil then cover and simmer for
at least 45 minutes.
To
serve, place some noodles in a bowl topped with bean sprouts, eggs, and some
crispy fried shallots. Ladle hot chicken broth over.
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