Chicken Soup Noodle

About the Food

A delicious and healthy dish made from a blend of ground spices for Soto with broth, complemented with noodles and Edamame Edashi.

Ingredients

A. Soto Spice Paste

1. Curly red chili peppers 4 pieces
2. Garlic 4 cloves
3. Shallots 3 cloves
4. Candlenuts 1 piece
5. Coriander ¼ tsp
6. White pepper ¼ tsp
7. Cumin ¼ tsp
8. Ginger 1 thumb-sized piece
9. Turmeric 1 thumb-sized piece

B. Broth

1. Chicken thigh fillets 2 pieces
2. Ginger 1 thumb-sized piece
3. Galangal 1 thumb-sized piece
4. Lemongrass 1 stalk
5. Bay leaf 1 piece
6. Kaffir lime leaves 3 pieces
7. Cinnamon stick 1 cm

C. Garnishes

1. Sago noodles 150 grams
2. Edamame Edashi 100 grams
3. Coconut milk 50 ml
4. Tomato 1 piece
5. Green onions 50 grams
6. Shredded chicken 100 grams
7. Potato 50 grams
8. Fried shallots

Preparation Steps

1. Soak the Edamame Edashi in hot water for 2 minutes, then peel the skins. Set aside.
2. Combine all the spice paste ingredients, then blend until smooth. Sauté with a little oil until cooked and fragrant. Set aside.
3. Boil the chicken with all the broth ingredients until cooked and tender.
4. Remove the cooked chicken and shred the meat. Set aside.
5. Add the cooked spice paste into the chicken broth and cook until it boils.
6. Slowly add the coconut milk and simmer over low heat until fully cooked.
7. Add pepper, salt, and chicken bouillon powder, adjusting the seasoning to taste.
8. Place the cooked sago noodles in a bowl, then add the edamame and other garnishes.
9. Pour the hot Soto broth into the bowl.
10. The chicken soup noodle is ready to be served.