Mee Soto – 马来鸡汤面

At first glance, one might think that Mee Soto is *just* souped noodles. That cannot be further from the truth! In Asia, Mee Soto is a hawker hero that can be found in almost every so many food store for a good reason – it’s damn sedap!

Over here, we normally use yellow noodles for our soto, and what really makes a difference is the use of star anise, cinnamon and other spices that make spice paste so tasty. Our choice was to top it off with shallots, fresh coriander and chicken meat.

So try out this popular noodle-y dish. It’s fun to cook, it’s yummy, and it’s something you won’t forget once you taste it!

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  • Servings: 1

  • Time: 55 min

  • Skill: Intermediate

Ingredients

  1. 50g coriander seeds

  2. 10g white peppercorns

  3. 3 stalks lemongrass

  4. 6 cloves garlic

  5. 8 candlenuts

  6. 40g ginger

  7. 40g galangal

  8. 1 red onion

  9. 4 tbsp oil

  10. 20 cardamon pods

  11. 5 star anise

  12. 10 cloves

  13. 1 cinnamon stick

  14. 3 litres water

  15. 3 chicken thighs and legs

  16. 1 tbsp sugar (adjust to taste)

  17. 2 tbsp salt (adjust to taste)

  18. 1 tbsp chicken powder (can do without if you use chicken stock instead of water)

  19. Per portion

  20. 200g yellow noodles

  21. 40g bean sprouts

  22. handful of shredded chicken thigh

  23. 15g fried shallots

  24. fresh coriander for garnish

  25. 50g coriander seeds

  26. 10g white peppercorns

  27. 3 stalks lemongrass

  28. 6 cloves garlic

  29. 8 candlenuts

  30. 40g ginger

  31. 40g galangal

  32. 1 red onion

  33. 4 tbsp oil

  34. 20 cardamon pods

  35. 5 star anise

  36. 10 cloves

  37. 1 cinnamon stick

  38. 3 litres water

  39. 3 chicken thighs and legs

  40. 1 tbsp sugar (adjust to taste)

  41. 2 tbsp salt (adjust to taste)

  42. 1 tbsp chicken powder (can do without if you use chicken stock instead of water)

  43. Per portion

  44. 200g yellow noodles

  45. 40g bean sprouts

  46. handful of shredded chicken thigh

  47. 15g fried shallots

  48. fresh coriander for garnish

Instructions

  1. Toast 50g coriander seeds with 10g white peppercorns in pan

  2. Bruise 3 stalks of lemongrass

  3. Add coriander seeds and peppercorns, 6 cloves garlic, 8 candlenuts, 40g ginger, 40g galangal, 1 red onion to food processor and blend into fine paste

  4. Add 4 tbsp oil, 20 cardamon pods, 5 star anise, 10 cloves, 1 cinnamon stick to pot

  5. Add spice paste and fry til fragrant

  6. Add 3 litres water

  7. Add 3 chicken thighs and legs

  8. Add lemongrass and bring to boil, cover and simmering for 45 mins

  9. Remove chicken from soup, and strain soup

  10. Add 1 tbsp sugar and 2 tbsp salt (adjust to taste)

  11. Shred chicken thigh into strips

  12. Add 1 tbsp chicken powder

  13. Blanch 200g yellow noodles with 40g bean sprouts

  14. Add handful of shredded chicken thigh, soup stock, 15g fried shallots, and garnish with fresh coriander

  15. Toast 50g coriander seeds with 10g white peppercorns in pan

  16. Bruise 3 stalks of lemongrass

  17. Add coriander seeds and peppercorns, 6 cloves garlic, 8 candlenuts, 40g ginger, 40g galangal, 1 red onion to food processor and blend into fine paste

  18. Add 4 tbsp oil, 20 cardamon pods, 5 star anise, 10 cloves, 1 cinnamon stick to pot

  19. Add spice paste and fry til fragrant

  20. Add 3 litres water

  21. Add 3 chicken thighs and legs

  22. Add lemongrass and bring to boil, cover and simmering for 45 mins

  23. Remove chicken from soup, and strain soup

  24. Add 1 tbsp sugar and 2 tbsp salt (adjust to taste)

  25. Shred chicken thigh into strips

  26. Add 1 tbsp chicken powder

  27. Blanch 200g yellow noodles with 40g bean sprouts

  28. Add handful of shredded chicken thigh, soup stock, 15g fried shallots, and garnish with fresh coriander