Indonesian Chicken Noodle Soup with Water Spinach
Ingredients
- 3 tablespoons oil
- 2 stalks scallions
- 2 liters water
- 1 1/2 tablespoons chicken bouillon powder
- 1 1/2 tablespoons granulated sugar
- 2 teaspoons salt
- 1/2 teaspoon white pepper powder
- 300 grams chicken thigh fillet
- 3 shiitake mushrooms
- 3 tablespoons sweet soy sauce
- 1 tablespoon salted soy sauce
- 1 tablespoon oyster sauce
- 5 tablespoons tapioca starch
- 1 egg
Spice paste
- 6 cloves garlic
- 6 cloves shallots
- 1 1/2 tablespoons dried shrimp
- 2 tablespoons cooking oil
Toppings
- fresh noodles
- water spinach
- bean sprouts
- fried onions
- bird's eye chili sambal
- kaffir lime
Preparation
In a pot, sauté the spice paste until fragrant. Add scallions and cook while stirring until the spice paste turns slightly brown. Pour in water and bring to a boil
Add chicken bouillon powder, granulated sugar, salt, and pepper. Stir well. Add chicken and shiitake mushrooms, cover, and reduce heat. Cook for 10 minutes or until chicken is cooked
Remove the chicken. Add sweet soy sauce, salted soy sauce, oyster sauce, and tapioca slurry. Stir well. Cook until boiling and thickened. Pour in the beaten egg and stir well
Cut the chicken into pieces and add to the soup. Keep warm
In a bowl, arrange noodles, water spinach, and bean sprouts. Pour the broth and chicken pieces over
Serve the chicken water spinach noodle soup with fried onions, bird's eye chili sambal, and kaffir lime
