SOTO AYAM (IN­DONE­SIAN CHICKEN SOUP)

The Irish Mail on Sunday - TV Week - - FOOD & DRINK -

6 ma­cadamia nuts 6 Brazil nuts 3 shal­lots, peeled 2 gar­lic cloves, peeled 20g (¾oz) gin­ger, peeled and sliced 20g (¾oz) fresh turmeric, peeled and sliced, or 1tsp ground turmeric 30ml (1fl oz) peanut oil 20g (¾oz) piece fresh galan­gal (Asian gin­ger) or gin­ger, peeled and finely sliced 2 le­mon­grass stalks, chopped 4 kaf­fir lime leaves, lightly crushed 1ltr (1¾pts) chicken stock 200g (7oz) rice ver­mi­celli noo­dles, cooked 200g (7oz) left­over chicken, shred­ded 4 new pota­toes, cooked and halved 12 cherry to­ma­toes, halved

50g (1¾oz) fresh beansprouts

To gar­nish

4 hard-boiled eggs, halved 2 sliced fried shal­lots 4 spring onions, finely sliced Blend the nuts, shal­lots, gar­lic, gin­ger, turmeric and oil to a rough paste, then sauté and add the galan­gal, le­mon­grass and lime leaves.

Add the stock, boil, then sim­mer for 15 min­utes. Sea­son. Di­vide the re­main­ing in­gre­di­ents be­tween 4 bowls, pour the broth over and top with the gar­nishes.

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