Mee Soto Recipe
Author: Maya Kitchenette
Prep time:
Cook time:
Total time:
Serves: 6
- 1 whole chicken, about 1.2kg (divide into 4)
- 4 onions
- 6 cloves of garlic
- 1 inch ginger
- 1 inch galangal
- 8 candlenuts (optional)
- 3 lemongrass, slightly crushed
- 5 pandan leaves
- 4 tbsp Soto or soup mix
- 1 stick of cinnamon
- 2 chicken cube (optional)
- 4L water
- 1kg of yellow noodles or vermicelli
- 200g beansprouts
- ½ cup spring onion
- ½ cup chopped parsley
- Fried Shallots
- ¼ cup bird eye chili (Cili padi)
- 2 cloves of garlic
- ¾ cup sweet soy sauce (kicap manis)
- 2 tbsp of lime juice (From limau kasturi)
- Blend all of the ingredients till fine.
- Blend onion, garlic, ginger, galangal and candlenuts till a fine paste.
- Add some oil in a pot and saute the blended ingredients with lemongrass and cinnamon.
- Add in the soto/soup mix and cook this for about 5 minutes.
- Add the chicken and continue cooking for another 5 minutes.
- Pour in the 4L water and add the pandan leaves and chicken cube.
- Season with salt and cook for about 20-30 minutes till the chicken is very tender.
- Remove chicken from the soup using a pair of tongs. Tear chicken into strips. Set aside
- You can either strain the soup or just use a ladle to remove the lemongrass, pandan leaves and cinnamon.
- In a small pot of boiling water, blanch the yellow noodles/vermicelli till it softens. Strain and place in a bowl.
- Blanch the beansprouts for 15 seconds, drain and top it on the noodles.
- Top noodles with the soup and chicken strips
- Garnish with spring onion, parsley, fried onions, with the chili condiment by the side.
Recipe by Maya Kitchenette at https://mayakitchenette.com/mee-soto-recipe/
3.5.3217