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August 6, 2016
Recipe

Zoodles

Don’t get me started on soups. There’s something soothing about a bowl of warm broth, especially if its filled with nourishing ingredients. I get weak in the knees for soup of all kinds. Soup is also one of my clean eating meals, its light but fills me up mostly with liquid so I don’t feel heavy afters, but hunger pangs fully satiated. We are lucky with so many choices of local soups available in
Asia.

This soup recipe is known as Soto Ayam in Indonesia or Mie Soto here, there is slight variations to each recipe. My version is a combination of both, with an emphasis on using less oil, and more vegetables and Zoodles (zucchini noodles) without compromising on the flavours. I would describe the soup as earthy and warm, with an tinge of fresh lemony flavours derived from the
lemongrass, galangal, and a squeeze of fresh kalamansi. My kids love this soup too and there’s no chili in it, but yet it introduces them to different flavours with the spices it uses. I feel hot after a bowl of soup, so if you wanna feel your body temperature rising too – get crackin!! 😉

Zoodles

Ingredients

  • 6 cloves of garlic
  • 2cm ginger
  • 3 big red onions
  • 2 teaspoon turmeric powder
  • 4 tablespoon oil of choice
  • 4 x skinless chicken leg or 2 x chicken breast
  • 2 pieces of cinnamon
  • 16 cloves
  • 4 cardimoms
  • 4 star anise
  • 1 lemongrass, cut off the top part, cut into 2 pieces and the bottom part smash with a pestle
  • 2cm galangal, peel and smash with a pestle
  • 6 kaffir lime leaves
  • 1.5L water
  • 1 Zucchini, spiralized Zoodles
  • 2 eggs, hard boiled
  • 1 cup bean sprouts (taugeh)
  • 1 cup thinly shredded cabbage (you can use both white and red cabbage)
  • 1 firm beancurd, cut up into 2cm chunks, grilled or pan fried
  • 1 tomato, sliced thinly
  • 1 tablespoon white pepper, powder
  • 1 tablespoon salt
  • 1 litre of water
  • Spring onions, finely sliced
  • 1 Chili, sliced optional
  • Fried onions, optional

Preparation

  1. Lets start with the “ The rempah”. Blend 3 ingredients together garlic, ginger and onion. Pour into a bowl and add 2 teaspoon of turmeric powder. Mix well.
  2. Heat a non-stick pot with 6 tablespoon of sunflower oil. Add all the cinnamon, star anise, cloves and cardamoms. Fry for 3 minutes on medium heat.
  3. On lower heat, add all the blended ingredients into the pot with the galangal and lemongrass. Fry the ingredients together and slightly brown and fragrant. Make sure the oil does not dry up and the mixture do not burn. If mixture looks too dry, add more oil. 3. Add the chicken into the mixture and stir them together for about 3-5 minutes.
  4. Turn up to medium heat, add 1.5 litres of water. Stir well, add salt and white pepper to taste. Bring water up to boil and then cover the lid for 20 minutes.
  5. Once chicken has softened, remove the chicken and switch off heat. Allow chicken to cool down.
  6. At this point, if you think the soup is too oily, remove excess oil with a a piece of white bread or a paper napkin. Strain the soup and keep aside until serving.
  7. Once chicken has cooled, shred the meat off the chicken.
  8. Place all the garnishing, including the pulled chicken on the table. Heat up stock, and place the pot next to the garnishing.
  9. In a bowl, place noodles then topped with the garnishing of choice. Lastly pour the hot soup over it and serve topped with some spring onions, fried onions, chili and kalamansi.

ENJOY!

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