.gif "Chicken Noodle Soup (Soto Madura)")
Serves 4
2.5L chicken stock
2 lemon grass stalks, bruised
3 kaffir lime leaves, bruised
1 chicken, washed and cleaned
2 tbsp vegetable oil
salt, to taste
ground black pepper, to taste
100g glass noodles, soaked in warm water to soften (alternatively, use rice vermicelli)
50g bean sprouts, blanched for 15 seconds, cooled and drained
50g celery leaves, shredded
4 hard-boiled eggs, shelled and cut into wedges, for garnishing
fried shallots, for garnishing
For the spice paste
80g shallots, peeled and sliced
50g garlic, peeled and sliced
25g ginger, peeled and sliced
25g galangal, peeled and sliced
20g candlenuts, roasted and crushed
3 bird’s eye chillies, sliced
½ tsp ground black pepper
Chicken Noodle Soup (Soto Madura)
1. Combine chicken stock, lemongrass and kaffir lime leaves in a pot and bring to a boil.
2. Lower chicken into boiling stock, reduce heat and simmer for about 45 mins, until chicken is tender. Remove from heat and leave chicken to cool in the stock.
3. Meanwhile, prepare spice paste. Place all ingredients in a blender or processor and grind coarsely. Set aside.
4. Remove cooled chicken from stock. Shred the meat finely by hand, discarding the skin and bones. Strain
stock and set aside.
5. Heat oil in a soup pot, add spice paste and sauté until fragrant. Add reserved stock, bring to the boil and simmer for 15 mins. Season with salt and pepper.
6. With stock still simmering, separately blanch noodles briefly and plunge into ice water to cool, and then drain.
7. Place some noodles, shredded chicken, bean sprouts and celery leaves in a strainer and lower into simmering chicken soup for 1 min to heat. Drain and place into a serving bowl.
8. Ladle chicken soup over and serve with hard-boiled eggs and crispfried shallots