Indonesian Lemongrass Chicken Soup |
|
 |
Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
|
This is a deconstructed version of the original which has more than 20 ingredients. My mum goes the whole hog, and then some. I make it like this. Still good but you're in and out of the kitchen in half the time. Read more . Most of the work is done by the stove, not you ; ) This is supreme comfort food but also makes a soup course with a touch of the exotic East. One of the nicest things you can do with 6 ingredients. Recipe : mine, pic from Wikipedia. Ingredients:
1 whole chicken - leave skin on |
8 large candlenuts or macadamia nuts |
4 cloves garlic - peel |
2 inch length fresh ginger - scrape |
1 inch length fresh turmeric - scrape |
4 stalks lemongrass - use the bottom half and bash em good |
salt, light soya sauce, white pepper and sugar to taste |
'''''''''''' optional garnishes |
crispy fried sliced shallots |
scalded mung bean sprouts |
scalded rice vermicelli |
chopped chinese celery or cilantro |
hot pepper sauce e.g red tabasco |
fried prawn crackers (krupuk) |
Directions:
1. Pop the nuts, garlic, ginger and tumeric into a blender and process to a smooth paste, using a little water.
2. Combine everything in a pot and just cover the chicken with water. Bring to the boil then lower heat, cover pot and simmer for 1 hour. Turn down heat to minimum and keep soup hot.
3. Remove chicken from stock and cool till comfortable enough to handle.
4. Tear off meat from chicken in long strips and put into individual soup bowls. Add garnishes of your choice then top up with hot stock. Enjoy!
|
|