Soto Madura
By: Anonymous
Published: Saturday, February 13, 2010 - 6:03pm

Ingredients




80 grams Chicken, boiled and shredded
20 grams Cabbage, shredded
20 grams Carrot, shredded
12 grams Leek, shredded
10 grams Celery, chopped finev For
20 mls Oil
12 grams Ginger
12 grams Onion
12 grams Garlic
4 grams Turmeric
A pinch of coriander powder
8 grams Candlenut paste, (may be substituted with a paste made from equal parts of Salt and pepper to taste
2 Cardamoms
4 cms galangal
2 stalks lemon grass
2 kaffir lime leaves
2 Salam leaves (Indonesian bay leaves)
2 Turmeric leaves
lt Strong chicken stock
1 nutmeg, crushed
1 1/2 cms  cinnamon stick
1 Onion, sliced and fried (50 g)
1 Potato, sliced and fried (60 g)

Preparation

1 HEAT oil in a wok. Add about 50 g of the paste (as per recipe). Saute with whole cardamom, laos (or ginger), lemon grass, lemon leaves, salam leaves, turmeric leaves (as per recipe). Add the strong chicken stock. Add nutmeg and cinnamon. Simmer for five minutes or till the soup no longer smells raw. Strain out the whole herbs and condiments. Season with salt and pepper. Add the boiled, shredded chicken. 2 Serve hot, garnished with fried onion and fried sliced potato. 3 NOTES : Spicy Chicken Soup