Ingredients with Measurements:
- 500g of dried egg noodles
- 1 chicken breast, sliced
- 1 tablespoon of vegetable oil
- 2 cloves of garlic, minced
- 1 onion, chopped
- 1 teaspoon of ground coriander
- 1 teaspoon of ground cumin
- 1 teaspoon of turmeric powder
- 1 teaspoon of salt
- 1 liter of chicken broth
- 1 stalk of lemongrass, bruised
- 2 kaffir lime leaves
- 2 tablespoons of sweet soy sauce
- 2 tablespoons of lime juice
- 2 hard-boiled eggs, sliced
- 2 cups of bean sprouts
- 2 tablespoons of chopped cilantro
Special equipment needed:
- Large pot
- Strainer
Step-by-step instructions:
1. Cook the egg noodles according to the package instructions. Drain and set aside.
2. Heat the vegetable oil in a large pot over medium heat. Add the garlic and onion and sauté until fragrant.
3. Add the sliced chicken breast and cook until browned.
4. Add the ground coriander, ground cumin, turmeric powder, and salt. Stir well.
5. Pour in the chicken broth and add the lemongrass and kaffir lime leaves. Bring to a boil and then reduce the heat to a simmer.
6. Add the sweet soy sauce and lime juice. Simmer for 10 minutes.
7. To serve, divide the cooked egg noodles into bowls. Ladle the soup over the noodles.
8. Top with sliced hard-boiled eggs, bean sprouts, and chopped cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 450
Fat: 10g
Carbohydrates: 60g
Protein: 30g
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.
- Sweet soy sauce can be substituted with regular soy sauce and a pinch of sugar.
Variations:
- Add sliced mushrooms to the soup for an extra umami flavor.
- Use shrimp instead of chicken for a seafood version of the soup.
- Add a spoonful of sambal oelek for a spicy kick.
Tips and tricks:
- To prevent the egg noodles from sticking together, rinse them with cold water after cooking.
- Bruising the lemongrass before adding it to the soup releases more flavor.
- Squeeze some lime juice over the soup before serving for an extra tangy flavor.
Storage instructions:
Leftover soup can be stored 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 with the toppings arranged neatly on top.
Garnishes:
Chopped scallions, sliced chilies, and fried shallots make great garnishes for this soup.
Pairings:
Serve with a side of steamed rice and a simple cucumber salad.
Suggested side dishes:
Steamed rice and cucumber salad.
Troubleshooting advice:
If the soup is too salty, add more water or chicken broth to dilute it.
Food safety advice:
Make sure to cook the chicken thoroughly to prevent any foodborne illnesses.
Food history:
Mi Kuah Soto is a popular Indonesian soup that is often served as a breakfast dish.
Flavor profiles:
This soup is savory, slightly sweet, and has a hint of tanginess from the lime juice.
Serving suggestions:
Serve hot with a side of steamed rice and a simple cucumber salad.
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Region: Indonesian