Soto Resah

25 ingredients
7 steps

Ingredients

  • 1/3 cup peeled garlic cloves
  • 1 cup sliced shallots
  • 1/4 cup salted, roasted macadamia nuts or blanched almonds
  • 6 thin slices (the size of a quarter) fresh galangal or fresh ginger
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon salad oil
  • 1 1/2 quarts fat-skimmed chicken broth
  • 2 cans (14 oz. each) coconut milk
  • 1 stalk (12 to 15 in.) fresh lemon grass or 3 strips (1/2 by 4 in.) lemon peel, yellow part only
  • 1 1/2 pounds boned, skinned chicken breasts, rinsed
  • 4 to 6 cups hot cooked rice
  • Salt and pepper
  • 3 cups finely shredded cabbage
  • 3 cups bean sprouts, rinsed and drained
  • 1 cup thinly sliced green onions, including tops
  • 1 cup diced Roma tomatoes
  • 1 cup chopped fresh cilantro
  • 4 hard-cooked large eggs, shelled and cut into wedges
  • 2 cups potato chips or shrimp chips (optional)
  • Lime wedges
  • Chili sambal, Asian red chili paste, or minced fresh hot chilies

Directions

  1. 1
    In a food processor, combine garlic, sliced shallots, macadamia nuts, galangal, turmeric, cumin, coriander, white pepper, and nutmeg. Whirl mixture to a paste, scraping container sides as needed. (Or chop ingredients with a knife, then whirl in a blender to a paste.)
  2. 2
    In a 5- to 6-quart pan over high heat, stir the paste and the oil until mixture barely begins to brown, about 3 minutes. Stir in broth and coconut milk, cover, and bring to a boil.
  3. 3
    Meanwhile, trim stem end and any tough leaves off lemon grass and pull off coarse outer layer. Crush stalk with the back of a knife, then cut into 3-inch pieces. Add to broth.
  4. 4
    Add chicken breasts to broth. Cover, bring to a boil, then reduce heat to low and simmer until the breasts are no longer pink in center of thickest part (cut to test), 15 to 20 minutes. Lift out chicken and let cool at least 10 minutes. Skim fat from broth. (Or if making ahead, cover and chill the broth and the chicken separately. Lift off and discard fat from the chilled broth.)
  5. 5
    Season broth with salt and pepper to taste. Return to a boil over high heat.
  6. 6
    Tear the chicken into shreds. In individual small bowls, mound shredded chicken, rice, cabbage, bean sprouts, green onions, tomatoes, cilantro, egg wedges, potato chips, fried shallots, lime wedges, and chili sambal. Pour hot broth into a tureen or pitcher.
  7. 7
    Let guests place desired portions of the chicken, rice, cabbage, bean sprouts, green onions, tomatoes, cilantro, and eggs in wide bowls. Ladle or pour hot broth into bowls. Sprinkle with potato chips and fried shallots. Add juice from lime wedges, chili sambal, and more salt and pepper to taste.

Products Matching These Ingredients

Cannellini Beans in salted water (20166076)

Cannellini Beans in salted water (20166076)

Freshona

B NOVA 3
Salted Shark

Salted Shark

Supply Trading

E NOVA 3

Breadsticks, garlic

NOVA 4
Roasted Chicken + Herb Flavour Collagen Bone Broth

Roasted Chicken + Herb Flavour Collagen Bone Broth

Isagenix

E NOVA 4

Salted Sticks & Salted Pretzels

Chio

NOVA 4

Whole roasted cashews

Shurfine

E NOVA 3

Pickles, zesty garlic chips

Spartan

C NOVA 4

Roasted peanuts, honey

E NOVA 4

Texas toast, garlic

NOVA 4

Peeled shallots

A NOVA 1

Shallots

Melissa's

C NOVA 1
British Shallots

British Shallots

by Sainsbury’s

A NOVA 1

More Recipes to Try

Individual Cherry And Almond Cakes

9 ingredients

Fennel, Pea And Salmon Risotto

11 ingredients

Potato Cakes With Swiss Chard And Tomato Sauce

14 ingredients

Hazelnut Chai Teacup Cookies

16 ingredients

Penne With Meatballs

9 ingredients

Chicken Parmigiana

8 ingredients

Chunky Beef And Tomato Pies

11 ingredients

Chicken Scaloppini

9 ingredients

Rainbow Peppermint Patties

8 ingredients

Lemon Coconut Cheesecake Bars

13 ingredients

Lemon Cupcakes

8 ingredients

Warm Bean Salad With Goat Cheese

10 ingredients