Ingredients with Measurements:
- 500g of fresh egg noodles
- 500g of chicken breast, sliced
- 2 liters of chicken broth
- 2 stalks of lemongrass, bruised
- 4 kaffir lime leaves
- 4 cloves of garlic, minced
- 2 shallots, minced
- 2 tablespoons of vegetable oil
- 1 tablespoon of ground turmeric
- 1 tablespoon of ground coriander
- 1 tablespoon of ground cumin
- 1 tablespoon of salt
- 1 teaspoon of black pepper
- 1 lime, cut into wedges
- 2 hard-boiled eggs, sliced
- 2 tomatoes, sliced
- 2 scallions, sliced
- 2 tablespoons of fried shallots
- 2 tablespoons of chopped cilantro
Special equipment needed:
- None
Step-by-step instructions:
1. In a large pot, heat the vegetable oil over medium-high heat.
2. Add the minced garlic and shallots and sauté until fragrant.
3. Add the sliced chicken breast and cook until browned.
4. Add the ground turmeric, ground coriander, ground cumin, salt, and black pepper. Stir well.
5. Add the chicken broth, lemongrass, and kaffir lime leaves. Bring to a boil.
6. Reduce the heat to low and let simmer for 30 minutes.
7. Cook the fresh egg noodles according to package instructions.
8. To serve, divide the cooked noodles into bowls.
9. Ladle the hot soup over the noodles.
10. Garnish with sliced hard-boiled eggs, sliced tomatoes, sliced scallions, fried shallots, and chopped cilantro.
11. Serve with lime wedges on the side.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- None
Serving size:
- 4 servings
Nutritional information:
- Calories: 450
- Fat: 15g
- Carbohydrates: 45g
- Protein: 35g
Substitutions for ingredients:
- Chicken breast can be substituted with chicken thighs or beef.
- Fresh egg noodles can be substituted with dried egg noodles or rice noodles.
- Kaffir lime leaves can be substituted with lime zest.
Variations:
- Add vegetables such as bean sprouts, bok choy, or carrots.
- Use shrimp or tofu instead of chicken.
Tips and tricks:
- To make the soup spicier, add sliced chili peppers.
- To make the soup creamier, add coconut milk.
- To make the soup thicker, add cornstarch.
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 hot.
Presentation ideas:
- Serve the soup in a large bowl with all the garnishes arranged on top.
Garnishes:
- Sliced hard-boiled eggs, sliced tomatoes, sliced scallions, fried shallots, and chopped cilantro.
Pairings:
- Serve with crackers or bread.
Suggested side dishes:
- None
Troubleshooting advice:
- If the soup is too salty, add more water or chicken broth.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F (74°C).
Food history:
- Soto Mie is a popular Indonesian noodle soup that originated in Java.
Flavor profiles:
- The soup is savory, slightly sweet, and aromatic with a hint of spice.
Serving suggestions:
- Serve the soup hot with lime wedges on the side.
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
Taste: Savory, Umami, Aromatic, Spicy, Comforting