Sopa de Pollo y Fideos (Indo Style)

Ingredients

In this Indo-style adaptation, we will infuse the soup with Indonesian spices such as lemongrass, ginger, and turmeric, giving it a unique and aromatic twist. We will also incorporate traditional Indonesian noodles and vegetables to enhance the flavors and textures of the dish. We alse have the original recipe for Sopa de pollo y fideos, so you can check it out.

• 1 whole chicken, cut into pieces (1 kg / 2.2 lbs) 1 whole chicken, cut into pieces (1 kg / 2.2 lbs)
• 8 cups (1.9 liters) chicken broth 8 cups (1.9 liters) chicken broth
• 2 stalks lemongrass, bruised 2 stalks lemongrass, bruised
• 1 thumb-sized ginger, sliced 1 thumb-sized ginger, sliced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 onion, chopped 1 onion, chopped
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 200 grams (7 oz) Indonesian egg noodles 200 grams (7 oz) Indonesian egg noodles
• 2 carrots, julienned 2 carrots, julienned
• 1 cup (150 grams) cabbage, shredded 1 cup (150 grams) cabbage, shredded
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving) Lime wedges (for serving)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 30g, 5g
• Protein: 35g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the onion, garlic, ginger, and lemongrass. Sauté until fragrant.
2. 2.
   Add the chicken pieces to the pot and cook until browned on all sides.
3. 3.
   Pour in the chicken broth and bring to a boil. Reduce the heat to low and simmer for 30 minutes, or until the chicken is cooked through.
4. 4.
   Remove the chicken from the pot and shred the meat using two forks. Set aside.
5. 5.
   Add the ground turmeric to the broth and stir well. Simmer for an additional 10 minutes.
6. 6.
   Meanwhile, cook the Indonesian egg noodles according to the package instructions. Drain and set aside.
7. 7.
   Return the shredded chicken to the pot. Add the carrots and cabbage. Cook for another 5 minutes, or until the vegetables are tender.
8. 8.
   Season the soup with salt and pepper to taste.
9. 9.
   To serve, divide the cooked noodles into bowls and ladle the soup over them. Garnish with fresh cilantro and serve with lime wedges on the side.

Treat your ingredients with care...

• Lemongrass — Remove the tough outer layers before bruising and using in the soup.
• Indonesian egg noodles — Cook according to the package instructions, but make sure not to overcook them to maintain their texture.
• Turmeric — Use gloves or be cautious while handling turmeric as it can stain your hands and clothes.

Tips & Tricks

• For an extra kick of spice, add a small amount of chili paste or sambal oelek to the soup.
• Feel free to add other vegetables such as bean sprouts or bok choy for added freshness and crunch.
• If you prefer a thicker soup, you can dissolve a tablespoon of cornstarch in water and add it to the simmering broth.
• Customize the toppings by adding fried shallots, sliced chilies, or a drizzle of soy sauce.
• Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Serving advice

Serve the Indonesian Chicken Noodle Soup hot, garnished with fresh cilantro and lime wedges on the side. The lime juice adds a tangy and refreshing element to the soup. Enjoy it as a comforting meal on its own or pair it with some crusty bread for a heartier option.

Presentation advice

When serving the Indonesian Chicken Noodle Soup, make sure to arrange the noodles neatly at the bottom of the bowl and ladle the flavorful broth over them. Garnish with a generous amount of fresh cilantro on top for a pop of color. Serve it in beautiful ceramic bowls to enhance the visual appeal.