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Indonesian tumeric chicken soupsoup Recipes

Indonesian tumeric chicken soup
Prep 20 mins; cook 40 mins; serve 6
Difficulty: medium

4 garlic cloves
6 shallots
4 kemiri nuts, slightly rosted
3cm ginger
3 tbsp cooking oil

2 lemon grass, slightly crushed and cut into two
3cm gelangal, sliced
8 lime leaves
3 bay leaves
1-1.5 tbsp ground coriander
1-2 tbsp ground tumeric
Salt and pepper
All purpose seasoning

6 spring onions, diced (keep some for garnish)
A small bunch of parsley, diced (keep some for garnish)
3 tomatoes, quartered
4 chicken legs
2.5l water

100g glass noodles soaked in hot water, and drained
100g beansprouts, blanched
1/2 sweet heart cabbage, shredded
6 eggs, hard boiled
50g ground prawn crackers
2 tbsp fried onion
1 lime, quartered (optional)

In a food processor, blend the garlic, shallots, kemiri, ginger and oil until smooth. Saute the mixture with the lemon grass, gelangal, lime leaves, bay leaves, coriander and tumeric in a large saucepan over medium high heat until fragrant and slightly oily (about 5 mins). Season with salt, pepper and all purpose seasoning. Stir in the chicken legs until they are covered in sauce. Add the tomatoes, spring onions and parsley. Add the water into the sauce pan. Let the soup boil and then simmer until the chicken legs are cooked. Remove the chicken legs from saucepan and set aside. Once they are slightly cool, shred roughly. Stir in the spring onions, parsley and tomatoes. Cook for another 5 mins until they Season the soup to taste.

To serve, place 2 tbsp of shredded chicken, 1 tbsp glass noodles, 1 tbsp beansprouts, 1 tbsp shredded cabbage in a bowl. Pour 2 ladles of soup into the bowls. Garnish the soup with 1/2 boiled egg, spring onion, parsley, fried onion and lime (optional).