Mee Soto

Preparation time

20 Minutes

Cooking time

45 Minutes

Serves

6

Enjoy this fragrant local favourite right in your own kitchen! Healthier than the hawker versions and still economical, this is a noodle dish the whole family can enjoy.

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Cooking Tips

1. You can refer to our Begedil recipe.

Ingredients

3
Cloves
1
Cinnamon Stick
3
Star Anise
5
Cardamon Pods
3
Lemongrass
, bruised
2
tablespoons
Oil

2
Litres
Water
2
Chicken Breasts
Egg Noodles or Vermicelli Noodles

, blanched in hot water, drained & set aside
Salt and Pepper
, to taste
40
grams
Coriander Seeds

, pan toasted
10
grams
White Peppercorns

, pan toasted
5
Garlic Cloves

6
Candlenuts

30
grams
Galangal
, peeled and chopped
40
grams
Ginger
, peeled and chopped
1
Red Onion
, peeled and chopped
2
tablespoons
Water
Coriander Leaves
, finely chopped
Bean Sprouts
, trimmed & washed
Fried Shallots

Green Chilli
, blended

Directions

In a food processor, blend coriander seeds, white peppercorns, garlic cloves, candlenuts, galangal, ginger, red onion with 2 tbsp water to a fine paste.
In a large stockpot, heat up the oil over medium heat and fry cloves, cinnamon, star anise, cardamon pods till fragrant for about 1-2 minutes.
Add in the paste and fry till the paste turns colour and mixture is a little dry. Stirring often and making sure paste does not burn.

Add in water, chicken and lemongrass. Season with salt and pepper. Cover and let it boil then lower the heat and simmer for 45 minutes.
Remove the chicken and once they are cool, shred and set aside. Season the soup with salt and pepper and turn off the heat.
To serve, place some noodles in a bowl, topped with shredded chicken, begedil (potato cake), beansprouts, egg and pour hot soup over. Garnish with coriander and fried shallots. Add green chilli on the side for some spice.

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