Easiest Way to Make Tasty Indonesian yellow chicken soup in coconut milk

Indonesian yellow chicken soup in coconut milk. Generally Indonesian soups and stews are grouped into four major groups with numbers of variants in between. Soto refer to variety of Indonesian traditionally spiced meat soups, either in clear broth or in rich coconut milk-base soup, example includes soto ayam.; Sayur refer to traditional vegetables stews, such as sayur asem and sayur lodeh.; Sop or sup usually refer to soups derived from. A noodle dish made up of thin yellow egg noodles or bihun with spicy curry soup, sambal, coconut milk, and a choice of dried tofu, prawns, cuttlefish, chicken, egg and mint leaves.

Stir in half of the coconut milk and all of the chicken broth. Stir in the rest of the coconut milk and the fish sauce. Serve hot with lots of rice. You can cook Indonesian yellow chicken soup in coconut milk using 14 ingredients and 9 steps. Here is how you cook it.

Ingredients of Indonesian yellow chicken soup in coconut milk

1. You need 2 cloves of garlic.
2. Prepare 75 gr of whole ginger.
3. Prepare 1 of onion.
4. Prepare 75 gr of lemongrass.
5. You need 3 of kaffir lime leaves.
6. Prepare 75 gr of galangal.
7. Prepare 2 tablespoon of chicken stock.
8. Prepare 200-250 ml of Coconout milk.
9. You need of Water.
10. Prepare 1 tablespoon of turmeric powder.
11. Prepare 1 tablespoon of coriander seeds powder.
12. You need 3 of bay leaves.
13. Prepare 500 gr of chicken breasts.
14. It's of Oil.

Put all ingredients in a large microwave-safe bowl and mix thoroughly. Chicken Khao Soi - A deliciously sweet and spicy Yellow Coconut Curry Soup made with homemade Thai yellow curry paste. Loaded with white meat chicken and rice (zucchini) noodles. This flavorful soup is my low-carb take on traditional Khao Soi - a Northern Thai Yellow Curry Soup.

Indonesian yellow chicken soup in coconut milk instructions

1. Cook the chicken breast until tender. Shred it. Put aside.
2. Put garlic, ginger, onion, galangal, in the food processor. Blend them finely.
3. Heat the small amount of oil in the pot.
4. Sauté the blended ingredients with kaffir lime leaves, lemongrass and bay leaves until fragrant.
5. Pour coconut milk into the pot add water gradually..
6. Stir it until it evenly blended. If the soup it's too thick then add some water as desired..
7. Once the soup boiled, add shredded chicken, stir..
8. Add seasoning, chicken stock, coriander seed powder and tumeric powder and pepper.
9. Take the the pot for the heat, serve the soup in bowl. Enjoy.

Gluten free, dairy free, soy free, and super easy to put together. To serve, divide noodles in large soup bowls. Ladle chicken pieces and soup on top and sprinkle with celery leaves or herbs, and fried shallots, if using. Pass lime and sambal at the table. Eat from soup bowl, or serve a scoop of rice on a side plate, sprinkled with more shallots, and put a mouthful of noodles and chicken on rice.