Ingredients with Measurements:
- 250g dried egg noodles (mi kering)
- 500g chicken breast, sliced
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 lemongrass stalks, bruised
- 3 kaffir lime leaves
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp vegetable oil
- 1.5 L chicken broth
- 1 cup bean sprouts
- 2 hard-boiled eggs, sliced
- 2 tbsp fried shallots
- 2 tbsp chopped scallions
- 2 tbsp chopped cilantro
- 1 lime, cut into wedges
Special equipment needed:
- Large pot
- Strainer
Step-by-step instructions:
1. Cook the dried egg noodles according to the package instructions. Drain and set aside.
2. In a large pot, heat the vegetable oil over medium heat. Add the onion, garlic, lemongrass, and kaffir lime leaves. Cook until the onion is translucent.
3. Add the chicken breast and cook until browned.
4. Add the turmeric powder, coriander powder, cumin powder, salt, and black pepper. Stir to combine.
5. Pour in the chicken broth and bring to a boil. Reduce the heat and let it simmer for 20 minutes.
6. Remove the lemongrass and kaffir lime leaves from the pot.
7. To serve, divide the cooked egg noodles among 4 bowls. Top with the chicken soup, bean sprouts, hard-boiled eggs, fried shallots, scallions, cilantro, and lime wedges.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 450
Fat: 12g
Protein: 35g
Carbohydrates: 50g
Fiber: 3g
Sugar: 4g
Sodium: 1400mg
Substitutions for ingredients:
- Dried egg noodles can be substituted with fresh egg noodles or rice noodles.
- Chicken breast can be substituted with chicken thighs or tofu.
- Kaffir lime leaves can be substituted with lime zest.
- Bean sprouts can be substituted with sliced cabbage or bok choy.
Variations:
- Add shrimp or beef instead of chicken.
- Use coconut milk instead of chicken broth for a creamier soup.
- Add chili paste or fresh chili for a spicier soup.
Tips and tricks:
- To prevent the egg noodles from sticking together, rinse them under cold water after cooking and toss them with a little bit of oil.
- For a richer flavor, use homemade chicken broth instead of store-bought.
- To save time, use a rotisserie chicken instead of cooking the chicken from scratch.
Storage instructions:
Store the 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 a large bowl and garnish with fried shallots, scallions, cilantro, and lime wedges.
Garnishes:
- Fried shallots
- Chopped scallions
- Chopped cilantro
- Lime wedges
Pairings:
- Jasmine rice
- Steamed vegetables
- Spring rolls
Suggested side dishes:
- Fried tofu
- Grilled chicken skewers
- Vegetable stir-fry
Troubleshooting advice:
- If the soup is too salty, add more water or chicken broth to dilute it.
- If the soup is too bland, add more salt or seasoning to taste.
Food safety advice:
- Make sure the chicken is cooked through before serving.
- Store the leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Mi Kering Soto is a popular Indonesian dish that originated from the island of Java. It is a fusion of Chinese and Indonesian cuisine, combining the traditional egg noodles with the aromatic spices and herbs commonly used in Indonesian cooking.
Flavor profiles:
Mi Kering Soto is a savory and aromatic soup with hints of lemongrass, kaffir lime, and turmeric. It has a slightly spicy and tangy flavor, balanced by the sweetness of the chicken broth.
Serving suggestions:
Serve Mi Kering Soto as a main dish for lunch or dinner. It is a filling and satisfying meal that can be enjoyed on its own or with a side dish.
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Region: Indonesian