Ingredients with Measurements:
- 500g fresh prawns, peeled and deveined
- 500g fresh egg noodles
- 2 liters chicken stock
- 2 stalks lemongrass, bruised
- 4 kaffir lime leaves
- 2 bay leaves
- 2 cloves garlic, minced
- 1 onion, chopped
- 2 tablespoons vegetable oil
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 lime, juiced
- 2 hard-boiled eggs, sliced
- 2 tomatoes, chopped
- 2 green onions, sliced
- 2 tablespoons fried shallots
- Chili sauce, to taste
Special equipment needed:
- Large pot
- Strainer
- Serving bowls
Step-by-step instructions:
1. Heat the oil in a large pot over medium heat. Add the garlic and onion and sauté until fragrant.
2. Add the turmeric, coriander, cumin, salt, and sugar. Stir well.
3. Add the chicken stock, lemongrass, kaffir lime leaves, and bay leaves. Bring to a boil.
4. Add the prawns and cook until they turn pink, about 3-5 minutes.
5. Remove the prawns with a slotted spoon and set aside.
6. Cook the egg noodles according to package instructions. Drain and set aside.
7. Remove the lemongrass, kaffir lime leaves, and bay leaves from the pot.
8. Add the lime juice to the soup and stir well.
9. To serve, divide the noodles among serving bowls. Top with the prawns, sliced eggs, chopped tomatoes, and green onions.
10. Ladle the soup over the noodles.
11. Garnish with fried shallots and chili sauce, to taste.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 10g
Protein: 25g
Carbohydrates: 40g
Fiber: 3g
Sugar: 4g
Sodium: 1200mg
Substitutions for ingredients:
- Shrimp can be substituted with chicken or tofu.
- Egg noodles can be substituted with rice noodles or vermicelli.
- Chicken stock can be substituted with vegetable stock.
Variations:
- Add bean sprouts, sliced carrots, or sliced cabbage for extra vegetables.
- Use different types of seafood, such as squid or fish.
- Add a spoonful of peanut butter for a creamy texture.
Tips and tricks:
- To make the soup spicier, add more chili sauce or sliced chili peppers.
- To save time, use store-bought chicken stock instead of making your own.
- To make the soup more filling, add boiled potatoes or sweet potatoes.
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 a large bowl and let guests serve themselves. Garnish with fresh herbs, such as cilantro or basil.
Garnishes:
Fried shallots, sliced green onions, sliced chili peppers, fresh herbs.
Pairings:
Serve with steamed rice and a side of pickled vegetables.
Suggested side dishes:
Steamed rice, pickled vegetables, fried tofu.
Troubleshooting advice:
- If the soup is too salty, add more water or chicken stock.
- If the soup is too bland, add more salt or lime juice.
Food safety advice:
- Make sure to cook the prawns thoroughly to avoid foodborne illness.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Soto Mi Udang is a traditional Indonesian soup made with prawns and egg noodles. It is often served as a main dish for lunch or dinner.
Flavor profiles:
Soto Mi Udang is a savory and slightly spicy soup with a hint of sweetness from the prawns and spices.
Serving suggestions:
Serve hot with steamed rice and a side of pickled vegetables.
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Region: Indonesian