Chicken Noodle Soup

Name: Chicken Noodle Soup (Mee Soto)
Yield: Serves 4
Cuisine: Singaporean
Ingredients: 20 cardamom pods; 3 chicken thighs and legs; 3 stalks lemongrass, ends trimmed and bruised; 1 Tbsp sugar; 2 Tbsp salt; 160 g (5⅔ oz) bean sprouts, trimmed; Chopped coriander leaves (cilantro); 1 medium red onion, peeled and sliced; 1 cinnamon stick; 40 g (1⅓ oz) galangal, peeled and sliced; 40 g (1⅓ oz) ginger, peeled and sliced; 8 candlenuts; 4 Tbsp cooking oil; 3 litres (96 fl oz / 12 cups) packaged chicken stock; 10 g (⅓ oz) white peppercorns; 6 cloves garlic; 50 g (1¾ oz) coriander seeds; 60 g (2 oz) fried shallots; 5 star anise; 10 cloves; 800 g (1¾ lb) round yellow noodles

Mee Soto

Preparation info

Serves
4

Difficulty
Easy

Appears in

Hawker Favourites

By The MeatMen

Published 2017

About

At first glance, one might think that mee soto is just noodles in soup. That cannot be further from the truth! In Asia, mee soto is a hawker hero that can be found on the menu of almost every food stall for a good reason — it’s damn sedap!

Ingredients

50 g (1¾ oz) coriander seeds
10 g (⅓

Method

In a hot dry wok, toast coriander seeds with white peppercorns until fragrant.
Place toasted coriander seeds, peppercorns, garlic, candlenuts, ginger, galangal and onion in food processor and blend into a fine paste.
Heat oil in a pot over medium heat. Add cardamom pods, star anise, cloves, cinnamon stick and spice paste and stir-fry until fragrant.</

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Part of

Noodles and Rice

Wendy Bubb

9 months ago from Australia

I found this recipe not balanced and pepper overtook other flavours. I added some fish sauce more sugar and more star anise. I probably didn’t let it cook long enough for all the flavours to develop. I also already had cooked chicken so didnt cook the chicken in stock which also would have changed the flavour profile. With some tweaking it ended up delicious.

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