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Indonesian chicken soup

Method

  • Bring the stock, lime leaves and lemongrass to the boil in a large heavy-bottomed pot. Add the chicken and gently poach until almost cooked. Then turn off the heat and set aside, turning the chicken now and again.
  • When cool, strain the stock, shred the chicken and set aside, retaining the stock. 
  • Combine the onion, chillies, ginger, garlic, sugar and turmeric in a food processor. Then add ¼ cup of the strained stock through the feeder tube and continue blending until well combined.
  • Heat the oil in a wok (or large non-stick pan). Add the paste and briefly saute to release aromas, continually stirring. Then add the remaining strained stock and bring to the boil. Taste for seasoning, turn the heat down and gently simmer for about 15 mins. Check the soup for balance, add the lime juice to taste and bring back to the boil.
  • At the same time, soake the noodles in boiling water until separated and drain well.
  • To serve, mound the noodles in individual bowls and top with lettuce, beanshoots, chicken and soup. Garnish with spring onions.

Ingredients

  • 6 cups chicken stock
  • 6 kaffir lime leaves (or 1 tspn grated lime rind)
  • 1 lemongrass stalk, white part only smashed & roughly sliced
  • 2-3 skinless chicken breast fillets
  • 1 red onion, chopped
  • 5-6 small red chillies, chopped
  • 1-2 knobs of ginger, grated
  • 3 large garlic cloves, crushed
  • 1 heaped tspn shaved palm sugar (or soft brown sugar)
  • ¼ tspn turmeric
  • 2 tbsp vegetable oil
  • 1 lime
  • 1-2 packets fine noodles
  • ½ iceberg lettuce, shredded
  • 1 good handful beanshoots
  • 4 spring (green) onions, shredded

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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