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Jen Swanson
Indian soto ajam
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Ingredients
Directions
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Grind the onion, garlic, coriander, turmeric and ginger in a food processor into a paste.
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Heat the oil in a soup pan and fry the spice paste briefly.
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Add the stock, chicken legs, chicken breasts and lemongrass and simmer for about 1 hour at a low setting.
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Remove all chicken from the pan, remove the skin from the chicken legs and pull the meat apart with 2 forks.
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Spoon the stock into 4 large bowls and serve with the chicken, rice, bean sprouts, onions and egg.
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If necessary, further season with sweet soy sauce.
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30 minMain dishsomething crumbly potatoes, Broccoli, unroasted hazelnuts, fresh salmon fillet, bacon, butter, lemon,salmon wrapped in smoked bacon with broccoli stall -
45 minMain dishcrumbly potatoes, olive oil, onion, winter carrot, celery, vine tomatoes, butter, flour, egg, nutmeg, Parmesan cheese,Gnocchi With Tomato Sauce -
20 minMain dishcouscous, beef tomatoes, avocados, gorgonzola, lemon juice, grilled chicken leg, olive oil, lettuce,grilled chicken leg with avocado salad -
16 minMain dishfresh sage, traditional olive oil, Gnocchi, Broccoli, low-fat smoked bacon strips, fennel bulb, herbal garlic cream cheese,fried gnocchi with sage sauce
Nutrition
485Calories
Sodium0% DV0g
Fat38% DV25g
Protein88% DV44g
Carbs7% DV21g
Fiber0% DV0g
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