Ingredients with Measurements:
- 1 lb. chicken breast, diced
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tbsp. ginger, grated
- 1 tsp. turmeric powder
- 1 tsp. cumin powder
- 1 tsp. coriander powder
- 1 tsp. salt
- 1 can coconut milk (13.5 oz)
- 4 cups chicken broth
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 cup carrots, peeled and sliced
- 1 cup potatoes, peeled and diced
- 1 cup spinach leaves
- 2 tbsp. lime juice
- 2 tbsp. honey
- 1 tbsp. fish sauce
- 1 red chili pepper, sliced
- 2 tbsp. vegetable oil
Special equipment needed:
- Large pot
- Wooden spoon
- Knife and cutting board
Step-by-step instructions:
1. Heat the vegetable oil in a large pot over medium heat. Add the onion, garlic, and ginger, and sauté for 2-3 minutes until fragrant.
2. Add the diced chicken breast and cook for 5-7 minutes until browned.
3. Add the turmeric, cumin, coriander, and salt, and stir to combine.
4. Pour in the chicken broth and coconut milk, and bring to a boil.
5. Add the green beans, carrots, and potatoes, and simmer for 15-20 minutes until the vegetables are tender.
6. Add the spinach leaves, lime juice, honey, and fish sauce, and stir to combine.
7. Simmer for an additional 5 minutes until the spinach is wilted.
8. Serve hot, garnished with sliced chili pepper.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 20g
Carbohydrates: 20g
Protein: 25g
Substitutions for ingredients:
- Chicken breast can be substituted with tofu or shrimp.
- Green beans can be substituted with snow peas or snap peas.
- Carrots can be substituted with sweet potatoes or butternut squash.
- Spinach can be substituted with kale or bok choy.
Variations:
- Add lemongrass for a more fragrant soup.
- Use red curry paste instead of the individual spices for a more intense flavor.
- Add mushrooms for an earthy flavor.
Tips and tricks:
- Use fresh ginger for a more intense flavor.
- Add more or less chili pepper depending on your spice preference.
- Use full-fat coconut milk for a creamier soup.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in individual bowls and garnish with sliced chili pepper.
Garnishes:
Sliced chili pepper
Pairings:
- Serve with steamed rice for a more filling meal.
- Pair with a crisp white wine such as Sauvignon Blanc.
Suggested side dishes:
- Steamed rice
- Naan bread
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or water.
- If the soup is too thin, simmer for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is fully cooked.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Madumongso soup is a traditional Indonesian soup that is typically made with chicken, coconut milk, and various vegetables. It is often served with steamed rice and is a popular comfort food in Indonesia.
Flavor profiles:
This soup is savory, slightly sweet, and has a hint of spice from the chili pepper.
Serving suggestions:
Serve the soup hot with steamed rice and naan bread on the side.
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Region: Indonesian