Javanese Chicken Soup with Vermicelli Noodles

Name: Javanese Chicken Soup with Vermicelli Noodles
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 6 servings
Cuisine: Indonesian
Ingredients: 2 pound chicken pieces (bone-in, skin-on); 8 cup water; 3 tablespoon vegetable oil; 1 yellow onion (medium, roughly chopped); 4 clove garlic; 2 fresh gingers (2-inch piece, peeled and sliced); 1 teaspoon ground turmeric; 1 teaspoon ground coriander; 0.5 teaspoon ground cumin; 0.5 teaspoon white pepper; 2 lemongrasses (stalks, tough outer layers removed and bruised); 3 kaffir lime leaves; 1 teaspoon salt (or to taste); 1 package thin rice vermicelli noodles (5 ounce); 2 cup fried potato sticks; 3 tablespoon fresh celery leaves (chopped); 2 limes (cut into wedges); 2 tablespoon sambal; 2 tablespoon fried shallots

A comforting and aromatic chicken soup, enriched with a fragrant spice blend, shredded chicken, and vermicelli noodles. Served with a crispy fried potato cake and fresh lime for a complete and flavorful meal.

Prep: 30 min
Cook: 1 hr 30 min
Total: 2 hr
Servings: 6
Cuisine: Indonesian
Difficulty: Easy

Dietary

Dairy-Free
Nut-Free
Egg-Free
High-Protein
Low-Sugar

Ingredients

2 pound chicken pieces (bone-in, skin-on)
8 cup water
3 tablespoon vegetable oil
1 yellow onion (medium, roughly chopped)
4 clove garlic
2 fresh gingers (2-inch piece, peeled and sliced)
1 teaspoon ground turmeric
1 teaspoon ground coriander
0.5 teaspoon ground cumin
0.5 teaspoon white pepper
2 lemongrasses (stalks, tough outer layers removed and bruised)
3 kaffir lime leaves
1 teaspoon salt (or to taste)
1 package thin rice vermicelli noodles (5 ounce)
2 cup fried potato sticks
3 tablespoon fresh celery leaves (chopped)
2 limes (cut into wedges)
2 tablespoon sambal
2 tablespoon fried shallots

Instructions

Place the 2 pounds chicken pieces in a large pot with 8 cups water. Bring to a boil, then skim off any foam. Reduce heat to low, cover, and simmer for 45 minutes to an hour until chicken is cooked through.
While chicken simmers, prepare the spice paste: In a blender or food processor, combine 1 medium roughly chopped yellow onion, 4 cloves garlic, 2-inch piece sliced fresh ginger, 1 teaspoon ground turmeric, 1 teaspoon ground coriander, 1/2 teaspoon ground cumin, and 1/2 teaspoon white pepper. Blend until a smooth paste forms, adding a tablespoon of water if needed.
In a separate saucepan, heat 3 tablespoons vegetable oil over medium heat. Sauté the spice paste, 2 bruised lemongrass stalks, and 3 kaffir lime leaves for 5-7 minutes, stirring constantly, until very fragrant and oil separates. This is key for flavor.
Once chicken is cooked, remove it from the broth and set aside to cool. Strain the chicken broth through a fine-mesh sieve into a clean pot, discarding any solids. Add the sautéed spice paste mixture to the strained broth and bring to a gentle simmer. Season with 1 teaspoon salt. Simmer for at least 30 minutes to allow flavors to meld.
Once cool enough to handle, remove the skin and bones from the chicken. Shred the chicken meat into bite-sized pieces.
Prepare the thin rice vermicelli noodles according to package directions, typically by soaking in hot water for a few minutes until tender. Drain well.
To serve, place a portion of soaked vermicelli noodles in each bowl. Top with shredded chicken. Ladle hot soup over the noodles and chicken. Garnish with 2 cups fried potato sticks, chopped fresh celery leaves (or cilantro), fried shallots (if using), and a lime wedge. Offer sambal on the side for extra spice.

Notes

The flavor of the soup truly develops as it simmers, so don't rush this step. For a vegetarian version, substitute chicken with plant-based protein and use vegetable broth. Adjust chili according to preference.

Nutrition (per serving)

Calories: 610
Protein: 40 g
Carbohydrates: 55 g
Fat: 25 g
Fiber: 4 g
Sodium: 1200 mg
Saturated Fat: 5.5 g
Sugar: 2 g
Cholesterol: 120 mg