Indonesian Chicken Soup
For when you want the comfort of a warm hearty soup with the warm of Indonesian spices, this soup will ensure you don’t go to bed hungry. Perfect for a cold winters night.
- Submitted by: steffie
- Recipe origin: Indonesia 🇮🇩
- Time needed: 30 minutes
- For 4 people
- Ingredients:
- 1 tbsp sesame oil
- 2 Red chillies, deseeded and chopped
- 2 Cloves of garlic, chopped
- 4 Spring onions, chopped
- 1 l Chicken stock
- 400 ml Tin of coconut milk
- 6 Water chestnuts, peeled and sliced
- 2 tbsp Soy sauce
- 425 g Chicken fillets, sliced
- 300 g Fresh egg noodles
- 200 g Beansprouts
- 150 g Spinach, thoroughly washed
- 1 (Optional) Small bunch coriander, leaves separated from stems and chopped
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Method:
- Heat the sesame oil in a large pan.
- Add the chillies, garlic and spring onions and fry until they start to brown slightly.
- Pour in the stock and coconut milk, bring to the boil, then reduce to a simmer.
- Add the water chestnuts and simmer for another 10 minutes.
- Add the soy sauce and the chicken and simmer for a further 5 minutes, stirring occasionally.
- Meanwhile, cook the egg noodles in boiling water for 3-4 minutes, refresh them in cold water, drain and divide between 4 bowls.
- Add the beansprouts and spinach to the soup, stir and serve immediately, poured over the noodles.
- (Optional) Garnish with the chopped coriander.