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Mee Soto – Chicken Soup with Yellow Noodles
Mee soto is the noodle version of Malaysian soto, a clear yellow chicken soup. The color comes from turmeric, and the aroma from cinnamon, star anise and a fried paste of shallots and galangal. You pour the hot broth over yellow egg noodles, bean sprouts and shredded chicken. Fried onions and sambal kicap, made from sweet soy sauce and chili, go with it. Many people add a potato patty on the side.
Mee Soto – Chicken Soup with Yellow Noodles
Laura Chen
4
25 minutes
1 hour 15 minutes
570
Malaysian
Soup
Mee Soto is a Malaysian chicken soup with turmeric, cinnamon and star anise that you pour over yellow egg noodles, bean sprouts and shredded chicken. In Malaysia soto ayam is eaten with rice cubes, mee soto with noodles. Indonesian soto mie, by contrast, is cooked with beef and white cabbage.
Ingredients
For the broth:
- 1 kg bone-in chicken thighs
- 2.5 l water
- 1 cinnamon stick
- 2 star anise
- 4 cloves
- 2 stalks lemongrass, lightly crushed
- 1 tsp salt
For the spice paste:
- 6 shallots
- 4 garlic cloves
- 3 cm ginger
- 3 cm galangal (peppery ginger relative)
- 4 candlenuts (kemiri, for thickening)
- 1 tbsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 1 tsp ground turmeric
- 1 tsp white pepper
- 2 tbsp vegetable oil
To serve:
- 500 g fresh yellow Hokkien noodles or 250 g dried egg noodles
- 200 g bean sprouts
- 4 hard-boiled eggs, halved
- 2 scallions, sliced into rings
- 4 tbsp fried onions
- 1 bunch cilantro, roughly chopped
Instructions
- Toast the coriander, cumin and fennel in a dry pan for 1 minute, until fragrant. Blend them with the shallots, garlic, ginger, galangal, candlenuts, turmeric, pepper and 2 tbsp of water into a paste.
- Heat the oil in a large pot and fry the paste over medium heat for 5 minutes, until it darkens and the oil separates.
- Add the chicken thighs, water, cinnamon, star anise, cloves, lemongrass and salt and bring to a boil. Skim off the foam.
- Simmer the broth covered over low heat for 45 minutes, until the meat comes easily off the bone.
- Take out the thighs, let them cool for 10 minutes and shred the meat into strips. Discard the skin and bones.
- Strain the broth back into the pot and season with salt. Keep it hot.
- Pour boiling water over the noodles, or cook dried noodles according to the package. Scald the bean sprouts in boiling water for 30 seconds.
- Divide the noodles, sprouts, chicken and eggs among four bowls. Pour the hot broth over them and sprinkle with the scallions, fried onions and cilantro.
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