Ingredients with Measurements:
- 1 lb. chicken breast, diced
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 cup brem (Indonesian rice wine)
- 4 cups chicken broth
- 1 cup coconut milk
- 2 tbsp. vegetable oil
- 1 tsp. salt
- 1 tsp. ground black pepper
- 1 tsp. ground coriander
- 1 tsp. ground cumin
- 1 tsp. turmeric
- 1 tsp. sugar
- 1 lime, juiced
- 2 tbsp. chopped fresh cilantro
Special equipment needed:
- Large pot
- Wooden spoon
- Blender or immersion blender
Step-by-step instructions:
1. Heat the vegetable oil in a large pot over medium-high heat.
2. Add the onion and garlic, and sauté until the onion is translucent.
3. Add the chicken breast and cook until browned on all sides.
4. Add the brem, chicken broth, coconut milk, salt, black pepper, coriander, cumin, turmeric, and sugar to the pot.
5. Bring the soup to a boil, then reduce the heat to low and simmer for 30 minutes.
6. Remove the pot from the heat and let it cool for a few minutes.
7. Use a blender or immersion blender to puree the soup until smooth.
8. Return the soup to the pot and add the lime juice and chopped cilantro.
9. Reheat the soup over low heat until hot.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Simmer over low heat.
Serving size:
This recipe serves 4.
Nutritional information:
Calories: 320
Fat: 16g
Carbohydrates: 10g
Protein: 30g
Sodium: 1200mg
Substitutions for ingredients:
- Chicken breast can be substituted with chicken thighs or tofu.
- Brem can be substituted with white wine or rice vinegar.
- Coconut milk can be substituted with heavy cream or almond milk.
- Cilantro can be substituted with parsley or basil.
Variations:
- Add diced vegetables such as carrots, celery, or bell peppers.
- Use beef or pork instead of chicken.
- Add noodles or rice to make it a more substantial meal.
Tips and tricks:
- If you don't have an immersion blender, let the soup cool before blending it in a regular blender.
- Adjust the seasoning to taste.
- Serve with crusty bread or crackers.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over low heat until hot.
Presentation ideas:
Serve the soup in individual bowls with a drizzle of coconut milk and a sprinkle of chopped cilantro.
Garnishes:
Garnish with a lime wedge or a slice of fresh chili pepper.
Pairings:
Pair with a crisp white wine or a cold beer.
Suggested side dishes:
Serve with a side salad or steamed vegetables.
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or coconut milk.
- If the soup is too thin, let it simmer for a few more minutes to reduce.
Food safety advice:
Make sure the chicken is cooked through before serving.
Food history:
Brem is a traditional Indonesian rice wine made from fermented sticky rice.
Flavor profiles:
This soup has a rich and creamy texture with a slightly sweet and spicy flavor.
Serving suggestions:
Serve as a starter or a light meal.
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Taste: Savory, Salty, Herbaceous, Tangy, Umami