Page 83 - EBOOK_81 Homestyle Recipes With The True Taste Of Indonesia

3 stalks lemongrass, tender inner part of bottom third only, bruised and cut into 3
parts each

16-18 cloves garlic

3 tablespoons ginger, minced

3 tablespoons galangal, minced

3 teaspoons ground coriander

½ teaspoon ground turmeric

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

8 oz (250 g) dry cellophane noodles, soaked in warm water

2 tablespoons oil

GARNISHES

4 oz (100 g) bean sprouts, rinsed and drained

4 green onions (scallions), sliced into short lengths

4 large eggs, hardboiled

1 lime, cut into wedges

4 tablespoons Fried Shallots (page 34)

Coriander leaves (cilantro), chopped

Sambal oelek

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

boiling for a few more minutes before reducing to medium heat. Simmer for at least ½
an hour, up to 45 minutes.

2 While the soup is simmering, grind the garlic, ginger, and galangal using a mortar

and pestle or food processor, until they become a smooth paste. Over high heat in a
small pan, sauté the paste in the oil for about 2 minutes until fragrant and it’s just
beginning to turn golden. 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, transfer the chicken and

lemongrass onto a plate. Stir the sautéed paste into the soup, along with the ground