Soup > Chicken Soups > Asian Soups

Na Tinombur Chicken Soup Recipe

Ingredients with Measurements:
- 1 whole chicken, cut into pieces
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 lemongrass stalks, bruised
- 2 kaffir lime leaves
- 1 teaspoon turmeric powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon vegetable oil
- 6 cups water
- 1 cup coconut milk
- 2 tablespoons lime juice
- 1 tablespoon palm sugar
- 1 red chili, sliced
- 2 green onions, sliced
- 1/4 cup cilantro leaves, chopped

Special equipment needed:
- Large pot
- Wooden spoon
- Ladle
- Knife
- Cutting board

Step-by-step instructions:

1. Heat the vegetable oil in a large pot over medium heat.
2. Add the chopped onion and minced garlic to the pot and sauté until fragrant.
3. Add the chicken pieces to the pot and cook until browned on all sides.
4. Add the lemongrass stalks, kaffir lime leaves, turmeric powder, salt, and black pepper to the pot.
5. Pour in the water and bring to a boil.
6. Reduce the heat to low and let the soup simmer for 30 minutes.
7. Remove the chicken pieces from the pot and shred the meat.
8. Return the shredded chicken to the pot.
9. Add the coconut milk, lime juice, and palm sugar to the pot and stir well.
10. Let the soup simmer for another 10 minutes.
11. Remove the lemongrass stalks and kaffir lime leaves from the pot.
12. Ladle the soup into bowls and garnish with sliced red chili, green onions, and cilantro leaves.


Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
Temperature:
Medium heat
Serving size:
4-6 servings

Nutritional information:
Calories: 350
Fat: 20g
Carbohydrates: 10g
Protein: 30g

Substitutions for ingredients:
- Chicken can be substituted with turkey or tofu for a vegetarian version.
- Palm sugar can be substituted with brown sugar.

Variations:
- Add vegetables such as carrots, potatoes, or mushrooms to the soup.
- Use different types of meat such as beef or pork.
- Add noodles for a heartier soup.

Tips and tricks:
- Bruise the lemongrass stalks by hitting them with the back of a knife to release their flavor.
- Use fresh kaffir lime leaves for the best flavor.
- Adjust the amount of chili according to your preference for spiciness.

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 bowls with a garnish of sliced red chili, green onions, and cilantro leaves.

Garnishes:
Sliced red chili, green onions, and cilantro leaves.

Pairings:
Serve the soup with steamed rice or crusty bread.

Suggested side dishes:
- Steamed vegetables such as broccoli or bok choy.
- Fried rice.

Troubleshooting advice:
- If the soup is too spicy, add more coconut milk to balance the heat.
- If the soup is too thin, let it simmer for longer to reduce and thicken.

Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftover soup in the refrigerator within 2 hours of cooking.

Food history:
Na Tinombur Chicken Soup is a traditional Indonesian soup that originated from the Minahasa region of North Sulawesi. It is known for its fragrant and spicy flavor.

Flavor profiles:
The soup has a rich and creamy coconut milk base with hints of lemongrass, kaffir lime, and turmeric. It is spicy from the addition of red chili and has a slight sweetness from the palm sugar.

Serving suggestions:
Serve the soup as a main dish for lunch or dinner. It is also a popular dish for special occasions and celebrations.

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Taste: Savory, Tangy, Herbal, Spicy, Aromatic