Ingredients with Measurements:
- 500g dried egg noodles
- 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 tsp sugar
- 1 tbsp vegetable oil
- 1L chicken stock
- 1L water
- 2 cups bean sprouts
- 2 hard-boiled eggs, sliced
- 2 green onions, sliced
- 1 lime, cut into wedges
Special equipment needed:
- Large pot
- Strainer
Step-by-step instructions:
1. Soak the dried egg noodles in hot water for 10 minutes, then drain and set aside.
2. In a large pot, heat the vegetable oil over medium heat.
3. Add the chopped onion, minced garlic, bruised lemongrass, and kaffir lime leaves. Saute for 2-3 minutes until fragrant.
4. Add the sliced chicken breast and saute for 5-7 minutes until cooked through.
5. Add the turmeric powder, coriander powder, cumin powder, salt, and sugar. Mix well.
6. Pour in the chicken stock and water. Bring to a boil and then reduce heat to low. Simmer for 30 minutes.
7. Remove the lemongrass stalks and kaffir lime leaves from the pot.
8. To serve, divide the soaked egg noodles and bean sprouts among bowls. Pour the hot soup over the noodles and bean sprouts.
9. Garnish with sliced hard-boiled eggs, green onions, and lime wedges.
Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
Temperature:
Medium heat for sauteing and boiling, low heat for simmering.
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 450
Fat: 10g
Protein: 30g
Carbohydrates: 60g
Fiber: 5g
Sodium: 1200mg
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 for a vegetarian option.
- Kaffir lime leaves can be substituted with lime zest.
- Bean sprouts can be substituted with sliced cabbage or bok choy.
Variations:
- Add sliced carrots, celery, or potatoes to the soup for extra vegetables.
- Use shrimp instead of chicken for a seafood version.
- Make the soup spicier by adding chili flakes or fresh chili peppers.
Tips and tricks:
- Soaking the dried egg noodles in hot water before cooking will help them cook faster and more evenly.
- Bruising the lemongrass stalks before adding them to the soup will release more flavor.
- Adjust the amount of salt and sugar to taste.
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 hot.
Presentation ideas:
Serve the soup in individual bowls with the noodles and bean sprouts on the bottom and the chicken and broth on top. Garnish with the sliced hard-boiled eggs, green onions, and lime wedges.
Garnishes:
Sliced hard-boiled eggs, green onions, and lime wedges.
Pairings:
Soto Mi Kering pairs well with a cold glass of iced tea or a light beer.
Suggested side dishes:
Serve with steamed rice or a side salad.
Troubleshooting advice:
- If the soup is too salty, add more water to dilute the saltiness.
- If the soup is too bland, add more salt or spices to taste.
Food safety advice:
- Make sure the chicken is cooked through before serving.
- Store leftover soup in the refrigerator and reheat thoroughly before eating.
Food history:
Soto Mi Kering is a traditional Indonesian soup that originated in Java. It is a popular street food and is often served for breakfast or lunch.
Flavor profiles:
Soto Mi Kering has a savory and slightly sweet broth with hints of lemongrass, lime, and spices. The noodles and bean sprouts add a chewy and crunchy texture to the soup.
Serving suggestions:
Serve hot with steamed rice or a side salad.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indonesian