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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 dishcherry tomatoes on the branch, (olive oil, balsamic vinegar, vinegar, unsalted pistachios, garlic, baby spinach, dried thyme, medium sized egg, fresh spaghetti all'uovo, zucchini spaghetti,zucchini spaghetti with tomato and pistachio
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15 minMain dishmie, stir-fry oil, turkey breast à la minute, young capuchins, snow peas, soy sauce, sambal Badjak, peeled pistachio nuts,noodles with turkey and pistachio nuts
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260 minMain dishonion, dried laurel leaves, juniper, dried rosemary, beef rib, full red wine, winter carrot, celery, unsalted butter, traditional olive oil,beef stew with red wine
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30 minMain dishfloury potatoes, olive oil mild, onions, Provencal wok vegetable, Red wine, tomato cubes, cod fillet,provençal fish stew
Nutrition
485Calories
Sodium0% DV0g
Fat38% DV25g
Protein88% DV44g
Carbs7% DV21g
Fiber0% DV0g
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