Chicken Soup with Mung Bean Noodles

Name: Chicken Soup with Mung Bean Noodles
Yield: Serves 6
Cuisine: Balinese
Ingredients: 50 ml Tamarind Liquid; 40 ml vegetable oil; 50 ml fish sauce; 4 organic chicken thighs, on the bone; 4 hard-boiled eggs, sliced; 2 fresh cloud-ear fungus, finely shredded; 80 g cellophane (glass) noodles, soaked in hot water and cut into 10 cm lengths; 30 g palm sugar, shaved; ½ teaspoon cumin seeds, roasted and ground; 1 teaspoon coriander seeds, roasted and ground; 3 small green chillies, chopped; 4 red shallots, chopped; ½ stalk lemongrass, chopped; 3 makrut lime leaves; 2 litres White Chicken Stock; 1 teaspoon freshly ground black pepper; 2 teaspoons chopped galangal; 3 cloves garlic, chopped; 1 tablespoon chopped ginger; ½ small cucumber, peeled and shaved into fine ribbons; 4 sticks Asian celery, finely sliced; 4 green onions, finely sliced; 4 tablespoons shredded ginger, deep-fried until crisp; 2 tablespoons Fried Shallot Slices

Preparation info

Serves
6

Difficulty
Easy

Appears in

Fire

By Christine Manfield

Published 2008

About

This nourishing and restorative soup was inspired by the Indonesian soto, a clear meat broth flavoured with aromatics and spices that vary according to the region and the cook making it. Chickens roam freely in Bali and while they may appear scrawny, their flavour is second to none. I have included eggs as a play on the chicken and the egg relationship and how one can’t exist without the other.

Ingredients

Asia
Indonesia
Soup
Gluten-free
South East Asia

Ingredients

Method