Indonesian Chicken Soup With Noodles, Turmeric and Ginger
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cooking.nytimes.com
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Ingredients

  • 1 free-range chicken , about 3 pounds, quartered
  • 2 stalks fresh lemon grass , bruised with the handle of a heavy knife and tied in a knot
  • 6 kaffir lime leaves , fresh or frozen (optional)
  • 1 teaspoon kosher salt , more to taste
  • 1 teaspoon black peppercorns
  • 1 ½ tablespoons coriander seeds
  • 2 teaspoons cumin seeds
  • 5 shallots , peeled and halved
  • 3 cloves garlic , peeled
  • 2 teaspoons finely minced fresh turmeric , or 1 1/2 teaspoons ground turmeric
  • 2 tablespoons finely minced ginger
  • 3 tablespoons peanut oil
  • 4 ounces glass noodles or thin dried rice noodles , called vermicelli, bihun or bun
  • 1 tablespoon fresh lime juice
  • 2 tablespoons chopped celery leaves, mint, Thai basil or cilantro leaves
  • 2 shallots , thinly sliced and fried in vegetable oil until brown (optional)
  • Quartered limes
  • chili paste (such as sambal) for serving
  • Cooked white rice (optional)

Instructions

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