Chicken Noodle Soup

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

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

Asia
Singapore
Soup
Street Food
Noodles
South East Asia

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.</