Description
A comforting and vibrant Indonesian chicken noodle soup made with turmeric, ginger, and a fragrant herbal broth, served with silky rice noodles, shredded chicken, boiled eggs, and garnishes like fried shallots and fresh herbs.
Ingredients
1 whole chicken (about 3–4 lbs)
1 tablespoon fresh turmeric, grated (or 1 teaspoon ground turmeric)
1 tablespoon fresh ginger, grated
4 garlic cloves, minced
4 shallots, sliced
2 stalks lemongrass, bruised
6 cups water or chicken broth
200g (7 oz) rice noodles
2 boiled eggs, halved
1 cup bean sprouts
1/4 cup fried shallots
1/4 cup chopped celery leaves
1/4 cup fresh herbs (such as cilantro, Thai basil, or mint)
Salt and pepper to taste
Instructions
- In a large pot, combine the chicken, turmeric, ginger, garlic, shallots, lemongrass, and water or broth.
- Bring to a boil, then reduce heat and simmer for 45 minutes until the chicken is tender and broth is fragrant.
- Remove the chicken and let it cool slightly. Shred the meat and discard the bones.
- Strain the broth to remove solids and return it to the pot. Season with salt and pepper.
- Cook the rice noodles according to package instructions. Drain and set aside.
- To serve, divide noodles into bowls. Top with shredded chicken, boiled egg halves, bean sprouts, and herbs.
- Ladle hot broth over the top and sprinkle with fried shallots. Serve immediately.
Notes
- Add coconut milk to the broth for a creamier version.
- Swap rice noodles with glass noodles or rice cakes as desired.
- Include extra vegetables like cabbage or spinach for a heartier soup.
- Serve with sambal or sliced chilies for added heat.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Stovetop
- Cuisine: Indonesian
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 2g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 140mg
