Page 162 - EBOOK_81 Homestyle Recipes With The True Taste Of Indonesia

3 stalks lemongrass,tender inner part of bottom third only, bruised

15-20 cloves garlic

Approx 3 large pieces fresh ginger, peeled and sliced

Approx 3 large pieces fresh galangal, peeled and sliced

2 tablespoons oil

½ teaspoon ground turmeric

2 cups (500 ml) coconut milk

3 teaspoons ground coriander

2 teaspoons salt (if using unsalted chicken stock, add 1 more teaspoon of salt)

8 oz (250 g) dried rice vermicellinoodles, soaked in warm water for ½ hour,

drained

4 hardboiled eggs, shelled and sliced

GARNISHES

½ cup (50 g) bean sprouts, rinsed and drained

4 green onions (scallions), cut into small diagonal pieces

1 lime, cut into wedges

4 tablespoons Fried Shallots (page 34)

4 tablespoons chopped coriander leaves (cilantro)

Sriracha chili sauce (optional)

1 Bring the water and chicken stock to a vigorous boil in a large pot over high heat.
Add the chicken and lemongrass. Once the soup has boiled for a couple of minutes,

reduce to medium heat and allow the soup to simmer for at least ½ an hour, up to 45
minutes.

2 While the soup is simmering, using a mortar and pestle or food processor, grind the
garlic, ginger, and galangal until they become a smooth paste. Heat the oil in a small
pan over high heat, and; sauté the paste for about 2 minutes until it becomes fragrant

and just begins to brown. Turn off the heat and add the ground turmeric. Sauté until
well mixed. Set aside.

3 Once the soup has simmered for at least ½ an hour, remove the chicken and set
aside. Spoon the sautéed paste into the soup, along with the coconut milk, ground