Ingredients with Measurements:
- 500g chicken breast, boiled and shredded
- 500g egg noodles, cooked according to package instructions
- 2 liters chicken broth
- 3 cloves garlic, minced
- 2 shallots, sliced
- 2 stalks lemongrass, bruised
- 2 bay leaves
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon turmeric powder
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 1 tablespoon vegetable oil
- 2 tablespoons fried shallots, for garnish
- 2 tablespoons chopped scallions, for garnish
- 2 tablespoons chopped cilantro, for garnish
- 2 limes, cut into wedges
Special Equipment Needed:
- None
Step-by-Step Instructions:
1. In a large pot, heat the vegetable oil over medium heat. Add the garlic and shallots and sauté until fragrant.
2. Add the chicken broth, lemongrass, bay leaves, ground coriander, ground cumin, turmeric powder, salt, and white pepper. Bring to a boil and then reduce heat to low. Simmer for 20 minutes.
3. Remove the lemongrass and bay leaves from the broth.
4. To serve, divide the cooked egg noodles and shredded chicken evenly among four bowls. Ladle the hot broth over the noodles and chicken.
5. Garnish with fried shallots, scallions, cilantro, and lime wedges.
- Time:
Preparation time: 20 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat for sautéing
- Low heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories: 450
- Fat: 10g
- Carbohydrates: 60g
- Protein: 30g
Substitutions for ingredients:
- Chicken breast can be substituted with chicken thighs or drumsticks.
- Egg noodles can be substituted with rice noodles or udon noodles.
- Vegetable oil can be substituted with canola oil or peanut oil.
Variations:
- Add bean sprouts, boiled potatoes, or boiled eggs to the soup.
- Use beef broth instead of chicken broth for a different flavor.
- Add chili paste or chili flakes for a spicier soup.
Tips and Tricks:
- To save time, use store-bought chicken broth instead of making your own.
- Use a fork to shred the boiled chicken breast.
- Top the soup with extra fried shallots for added crunch.
Storage Instructions:
- Store leftover soup in an airtight container in the refrigerator for up to three days.
Reheating Instructions:
- Reheat the soup in a pot over medium heat until heated through.
Presentation Ideas:
- Serve the soup in a deep bowl with the garnishes arranged on top.
Garnishes:
- Fried shallots, scallions, cilantro, and lime wedges.
Pairings:
- Serve with a side of steamed rice or bread.
Suggested Side Dishes:
- Steamed vegetables, such as broccoli or bok choy.
Troubleshooting Advice:
- If the soup is too salty, add more water to dilute the broth.
Food Safety Advice:
- Make sure the chicken is fully cooked before shredding and adding to the soup.
Food History:
- Mi Ayam Soto is a popular Indonesian soup that originated in Java.
Flavor Profiles:
- Savory, slightly sweet, and aromatic.
Serving Suggestions:
- Serve hot as a main dish for lunch or dinner.
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Region: Indonesian