Indonesian Clear Chicken Soup
Ingredients
- 1 whole free-range chicken
- 2 liters water
- 3 kaffir lime leaves
- 3 bay leaves
- 2 stalks lemongrass, knotted
- 3 cm galangal, smashed
- 2 cm ginger, smashed
- 3 tablespoons cooking oil
Spice paste
- 8 shallots
- 5 cloves garlic
- 3 roasted candlenuts
- 1 thumb-sized turmeric
- 1/2 teaspoon cumin
- 1 teaspoon black peppercorns
- salt to taste
- 1 teaspoon sugar
- 1 teaspoon chicken bouillon powder
Accompaniments
- bean sprouts, blanched
- cabbage, shredded and blanched
- glass noodles, boiled until soft
- boiled eggs, sliced
- tomato, sliced
- celery, chopped
- fried garlic
Preparation
Boil water and cook the chicken on low heat until the broth is fragrant.
Sauté the spice paste until fragrant, then add it to the broth.
Add the remaining spices, cook on low heat until done. Remove the chicken, fry it briefly, drain, and shred it.
Arrange the accompaniments in a bowl, pour the hot broth over, and serve with chili sauce, lime, and sweet soy sauce if desired.
