Name: Indonesian Chicken Soup
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: 1 c. chopped shallots (from about 3 medium) -; 1/4 c. peeled coarsely chopped fresh ginger -; 1/4 c. peeled coarsely chopped fresh turmeric -; 12 cloves garlic, peeled -; 8 macadamia nuts -; 1/2 c. refined coconut oil or vegetable oil, divided -; 1 lemongrass stalk, halved and bruised -; 8 makrut lime leaves -; 1 tbsp. kosher salt -; 1 tbsp. light brown sugar or coconut sugar -; 2 tsp. ground coriander -; 2 tsp. ground cumin -; 1 tsp. ground white pepper -; 1 (4-lb.) whole chicken, cut into pieces, skin removed -; 16 oz. dry vermicelli noodles -; 4 hard-boiled eggs, halved -; 1 tomato, quartered -; 1 lime, quartered -; 1/4 c. fresh chopped cilantro -; 1/4 c. fried shallots -; 1/4 c. sliced scallions -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Indonesian Chicken Soup

1. 1 c. chopped shallots (from about 3 medium) -

2. 1/4 c. peeled coarsely chopped fresh ginger -

3. 1/4 c. peeled coarsely chopped fresh turmeric -

4. 12 cloves garlic, peeled -

5. 8 macadamia nuts -

6. 1/2 c. refined coconut oil or vegetable oil, divided -

7. 1 lemongrass stalk, halved and bruised -

8. 8 makrut lime leaves -

9. 1 tbsp. kosher salt -

10. 1 tbsp. light brown sugar or coconut sugar -

11. 2 tsp. ground coriander -

12. 2 tsp. ground cumin -

13. 1 tsp. ground white pepper -

14. 1 (4-lb.) whole chicken, cut into pieces, skin removed -

15. 16 oz. dry vermicelli noodles -

16. 4 hard-boiled eggs, halved -

17. 1 tomato, quartered -

18. 1 lime, quartered -

19. 1/4 c. fresh chopped cilantro -

20. 1/4 c. fried shallots -

21. 1/4 c. sliced scallions -

How to cook deliciously - Indonesian Chicken Soup

1. Stage

In a small food processor, purée shallots, ginger, turmeric, garlic, nuts, and 1/3 cup water until smooth.

2. Stage

In a large pot over medium-high heat, heat 1/4 cup oil. Cook paste, stirring frequently and reducing heat if paste sticks, until light golden in color and some liquid has evaporated, 8 to 10 minutes.

3. Stage

Add lemongrass, makrut leaves, salt, brown sugar, coriander, cumin, and pepper and stir to combine. Add chicken and 9 cups water. Bring to a boil, then reduce heat to medium-low and simmer until flavors have melded and chicken is cooked through, about 1 hour.

4. Stage

Meanwhile, in another large pot, cook noodles according to package directions.

5. Stage

Transfer chicken to a cutting board and let cool slightly. Discard makrut leaves and lemongrass. Shred chicken meat into large pieces.

6. Stage

In a large skillet or wok over medium-high heat, heat remaining 1/4 cup oil. Cook chicken, stirring occasionally, until golden brown, about 5 minutes.

7. Stage

Divide noodles among bowls. Pour broth over. Top with chicken, eggs, tomato, lime, cilantro, fried shallots, and scallions.