Mee Soto - My Family's Favorite!

 

Enjoy this fragrant local noodles soup dish at home! Healthier than the hawker versions and still good value for money, this spicy mee soto warms the belly and makes the perfect soupy dish for cold, rainy days. And this is definitely our family's favorite dish!

Do watch the video below :

Recipe : Mee Soto

Ingredients :

• 1 lemongrass - bruised
• 1 tsp white pepper
• 1 cinnamon stick, 3 star anise, 5 cloves, 4 cardamom pods
• Whole chicken or chicken breast (shredded)
• 2 litres, water
• 1 cube, chicken stock
• Egg noodle / rice vermicelli - blanched in hot water, drained & set aside
• Beansprout - trimmed & washed
• Coriander leaves - finely chopped, for garnishing
• Fried shallots - for garnishing
• Begedil - optional

Paste :

• 2 lemongrass
• 5 cloves shallots
• 3 cloves garlic
• 1 inch ginger
• 1 inch turmeric
• 1 inch galangal
• 1 tbsp fennel seeds
• 1 tbsp cumin seeds

Note : In a food processor, blend PASTE ingredients to a fine paste.

In a large stockpot, heat up the oil over medium heat and fry cloves, cinnamon, star anise, cardamom pods and lemongrass till fragrant for about 1-2 mins.

Add in the paste, chicken cube and fry till the paste turns color and mixture is a little dry. Stir often to make sure paste does not burn.

Add in water and chicken. Season with pepper. Cover and let it boil then lower the heat and simmer for 45 mins.

Once your chicken is cooked, remove the chicken from the pot and once they are cool, shred the chicken and set aside.

To serve, place some noodle in a bowl, topped with shredded chicken, begedil (potato cake), beansprouts, and pour hot soup over. Garnish with coriander and fried shallots. 

Add chilli on the side for some spice.