Mee Soto

Mee Soto is a traditional Malay noodle soup that offers layers of flavor with its aromatic broth, tender chicken, and harmonious blend of spices. This comforting dish is perfect for a wide range of occasions, offering a delightful experience for those who appreciate traditional Malay cuisine or wish to explore new culinary horizons. Mee Soto is not only hearty and warming, but it also provides a satisfying balance of textures and tastes, making it a delicious choice any time of the day.

Ingredients

• 2 whole chicken thighs, bone-in, skin-on
• 8 cups chicken broth
• 1 Tbsp vegetable oil
• 1 piece cinnamon stick
• 1 piece star anise
• 1 inch galangal, sliced
• 2 stalks lemongrass, smashed
• 1 Tbsp coriander seeds, crushed
• 200 grams dried rice vermicelli noodles
• 2 cups bean sprouts, blanched
• 1 cup fried tofu, sliced
• 2 stalks spring onions, chopped
• 1/4 cup fresh coriander leaves
• 2 Tbsp fried shallots

Instructions

1. Heat the vegetable oil in a large pot over medium heat.
2. Add the cinnamon stick, star anise, galangal, lemongrass, and crushed coriander seeds; cook until fragrant.
3. Add the chicken thighs and brown on all sides.
4. Pour in the chicken broth and bring to a boil. Reduce the heat and simmer for 30 minutes.
5. Remove the chicken thighs, shred the meat, and discard the bones and skin.
6. Prepare the rice vermicelli noodles according to package instructions, then drain.
7. To serve, divide the noodles into bowls and top with shredded chicken, bean sprouts, tofu, and spring onions.
8. Pour the hot broth evenly over the ingredients in each bowl.
9. Garnish with fresh coriander leaves and fried shallots before serving.

Keywords: Hearty, Noodle, Traditional, Soup, Malay

Spice Rack: Cinnamon, Star Anise, Galangal, Lemongrass, Coriander Seeds

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