Ingredients:
Ingredients :
+/- 250 g chicken breast
3 tablespoons sliced onion
3 tablespoons sliced celery
1 stalk lemon grass, bruised
2 kaffir lime leaves
2000 ml water
2 tablespoons oil
Spices :
4 tablespoons sliced shallots
2 tablespoons sliced garlic
1/2 teaspoon pepper
1 teaspoon sliced turmeric
6 roasted candlenuts
1 teaspoon sliced ginger
1 1/2 teaspoon salt
Accompaniments :
3 hard boiled eggs, sliced
250 g vermicelli, soaked in hot water
100 g bean sprouts, blanched
1 lime, sliced
Fried sliced shallots, potato chips, sweet soy sauce
Sambal :
10 red chilies, boiled
1 teaspoon salt
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Preparation:
How to make :
Boil the chicken breast until tender, take the chicken breast out. Deep fry until golden and cut into small pieces.
Keep boiling the chicken stock until the stock remains 1000 ml.
Blend all spices into a paste. Saute the paste with oil, add lemon grass, kaffir lime leaves until fragrant.
Remove into the stockpot and continue boiling until well cooked.
To serve :
arrange in a bowl : chicken vermicelli, bean sprouts, green onion, celery and eggs.
Pour-in the hot soto soup, put on top the potato chips, sprinkle with fried shallots.
Serve with soy sauce, sambal and sliced lime.
To make sambal : boil 10 red chilies add salt then blend.
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