Recipe for Soto Madura

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Yield:

4 servings

Ingredients:

Amount	Ingredient
80 gm	Chicken, boiled and shredded
20 gm	Cabbage, shredded
20 gm	Carrot, shredded
12 gm	Leek, shredded
10 gm	Celery, chopped finev For
	----------------- THE PASTE ----------------
20 ml	Oil
12 gm	Ginger
12 gm	Onion
12 gm	Garlic
4 gm	Turmeric
	A pinch of coriander powder
8 gm	Candlenut paste, (may be substituted with a paste made from equal parts of cashewnut and charmagar)
	Salt and pepper to taste
2 x	Cardamoms
4 sm	Slic laos, (or substitute ginger)
2 stalk	lemon grass
2 x	Lemon leaves
2 x	Salam leaves
2 x	Turmeric leaves
1/4 lt	Strong chicken stock
	A small piece of nutmeg, crushed
1 x	1 1/2 cm pie cinnamon
	----------------- FOR THE GARNISHING ----------------
1 x	Onion, sliced and fried (50 g)

Instructions:

Instructions: 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.

Serve hot, garnished with fried onion and fried sliced potato.

NOTES : Spicy Chicken Soup

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