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How to make Indonesian chicken and rice noodle soup

Yield = 4
Prep time: 0:20
Cook time: 1:20
Total time: 1:40

Ingredients

  • 5cm-piece fresh ginger, peeled, chopped
  • 4 garlic cloves, chopped
  • 1/2 red onion, chopped
  • 1 long fresh red chilli, chopped
  • 1 tablespoon peanut oil
  • 1 teaspoon turmeric
  • 8 (about 1kg) chicken drumsticks
  • 750ml (3 cups) Massel chicken style liquid stock
  • 1 lemongrass stick, bruised
  • 3 fresh kaffir limes leaves
  • 200g rice vermicelli noodles
  • Hard-boiled eggs, to serve
  • Sambal oelek, to serve
  • Green shallots, thinly sliced
  • Fried shallots, to serve
  • Fresh bean sprouts, to serve
  • Fresh coriander leaves, to serve

Method

  • Step 1 Process the ginger, garlic, onion and chilli in the bowl of a small food processor until a smooth paste forms, adding 1 tbs water if necessary.
  • Step 2 Heat the oil in a large saucepan over medium heat. Add the ginger paste and turmeric. Cook, stirring often, for 5 minutes or until aromatic. Add the chicken and stir to coat. Add the stock, 3 cups water, lemongrass and lime leaves. Season well with salt. Simmer, uncovered, for 1¼ hours or until the meat is falling off the bone. Transfer the chicken to a plate. Set aside for 5 minutes to cool slightly. Use a sharp knife to remove the meat from the bone. Coarsely chop the meat.
  • Step 3 Meanwhile, place the noodles in a heatproof bowl. Cover with boiling water. Set aside for 20 minutes to soak. Drain.
  • Step 4 Discard the lemongrass from the soup. Divide the noodles among serving bowls. Top with the chicken. Ladle over the soup. Top with egg, sambal oelek, green shallots, fried shallots, bean sprouts and coriander.