Asian Soups Recipes - Spicy Chicken Soup Recipe

  
 

Soups Recipes - Spicy Chicken Soup Recipe

Ingredients

  • 1 small chicken, about 900g/2lb

  • 2 lemon grass stalks, bruised

  • 25g/1oz fresh root ginger, peeled and sliced

  • 2 fresh kaffir lime leaves

  • 1 dried red chili

  • 30ml/2 tbsp vegetable oil

  • 50g/2oz mung bean thread noodles, soaked until pliable

  • 3 hard-boiled eggs, peeled and halved

  • 115g/4oz bean sprouts

  • a small bunch of fresh coriander (cilantro), roughly chopped, to garnish

  • 2 limes, quartered, chili oil and soy sauce, to serve

For the rempah:

  • 8 shallots, chopped

  • 8 garlic cloves, chopped

  • 6 candlenuts or macadamia nuts

  • 50g/2oz galangal, chopped

  • 2 lemon grass stalks, chopped

  • 4 fresh kaffir lime leaves

  • 15ml/1 tbsp ground coriander

  • 10ml/2 tsp ground turmeric

  • 15ml/1 tbsp vegetable oil

Serves 6

Method:

  1. Using a mortar and pestle or a food processor; grind all the rempah ingredients to a paste. Set aside.

  2. Put the chicken, lemon grass, ginger; lime leaves and chili into a deep pan and pour in enough water to just cover. Bring to the boil, then cover and simmer for about 1 hour; until the chicken is tender.

  3. Remove the chicken, take off and discard the skin and tear the meat into shreds. Strain the stock.

  4. In a wok or heavy pan, heat the oil. Stir in the rempah and cook for 1-2 minutes, until fragrant. Pour in the stock and stir well. Season to taste with salt and pepper.

  5. Divide the noodles among six bowls. Add the hard-boiled eggs, bean sprouts and shredded chicken. Ladle the steaming broth into each bowl and garnish with coriander.

  6. Serve immediately with the lime wedges, chili oil and soy sauce.

Note: This fragrant soup is particularly popular in Singapore. Originally from Java, various versions are served at soup and noodle stalls specializing in Indonesian and Malay food.