Indonesian Chicken Soup
This is so filling it could be described as a meal in a soup. It is also packed with flavour. Leave out the canned water chestnuts while you are on the strict diet and use pine (pignolia) nuts or chopped, blanched almonds instead to give an interesting texture. Omit the lime juice if avoiding citrus fruits.
| Ingredients | SERVES 4–6 |
| METRIC (IMPERIAL) | AMERICAN |
| 2 tablespoons groundnut or sunflower oil | 2½ tablespoons |
| 2 medium onions, finely chopped | 2 |
| 2 garlic cloves, finely chopped | 2 |
| 1 tablespoon grated root ginger | ¼ tablespoons |
| 2 chicken breasts, finely chopped | 2 |
| 1.2 litres (2 pints) chicken stock (bouillon) (see here) |
5 cups |
| 1 tablespoon thinly sliced lemon grass | ¼ tablespoons |
| 150ml (5fl oz) coconut milk | 2/3 cup |
| 2 canned water chestnuts, finely diced, optional – see above |
2 |
| sea salt and freshly ground black pepper to taste | |
| 50g (2oz) fresh bean sprouts | 1 cup |
| 1 tablespoon lime juice, optional – see above | ¼ tablespoons |
| 2 tablespoons chopped coriander (cilantro) | 2½ tablespoons |
Method
- Heat the oil in a saucepan, add the onions and cook for 5 minutes, then stir in the garlic, ginger and chicken. Continue stirring over a moderate heat for a further 5 minutes.
- Add the stock and lemon grass, bring to the boil, then lower the heat, cover the pan and simmer for 10 minutes.
- Pour in the coconut milk and add the water chestnuts, a little seasoning and the bean sprouts. Simmer for 3–4 minutes then stir in the lime juice and half the coriander. Adjust the seasoning and serve topped with the remaining coriander.
Variation
To make an even more sustaining soup, top with chopped hard-boiled (hard-cooked) eggs as well as coriander.