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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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25 minMain dishcucumber, chili sauce, vinegar, White rice, ketjapmarinademanis, sambal Badjak, chicken breast, sunflower oil,chicken soy sauce with cucumber atjar
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85 minMain dishonion, garlic, oil, sambal, sugar, curry powder, cumin, pre-cooked potato dumplings, herbal broth powder, baking flour, leeks, winter carrot, zucchini, white coal, puff pastry, egg, lemon, cèreamed coconut, fresh coriander,vegetable curry with potato samosas
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15 minMain dishcouscous, traditional olive oil, XL chicken shawarma burgers, frozen Italian stir-fry vegetables, garlic, parsley,couscous with chicken burgers
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50 minMain dishfresh puff pastry, medium sized egg, semi-skimmed milk, baking flour, Broccoli, lemon, unsalted butter, wheat flour, hot vegetable broth from tablet, Riesling, fresh cream, granulated sugar,rachel khoo's vegetable filled puff pastry trays
Nutrition
485Calories
Sodium0% DV0g
Fat38% DV25g
Protein88% DV44g
Carbs7% DV21g
Fiber0% DV0g
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