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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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15 minMain dishonion, half-to-half minced, egg, rusk, nutmeg, fresh parsley, tomato cubes,minced onions
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30 minMain dishcrumbly potatoes, fresh parsley, chicory, apples, (olive oil, pork fillets à la minute, semi-skimmed milk, low-fat margarine,chicory stew with pork steaks
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15 minMain dishpandan rice, basmati rice, White rice, curry powder, peanut oil, sunflower oil, wok oil, chicken breast, chili sauce, Tabasco, sambal oelek, ketjapmarinademanis, oriental wok vegetables, unsalted peanut, fried onions,chicken with curry rice and vegetables
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20 minMain dishwholemeal spaghetti, lean ground beef, dried thyme, Red onion, boiling water, cocktail tomatoes, fresh basil, extra virgin olive oil, ready-to-eat avocado, fresh goat cheese natural 45,whole wheat pasta with avocado sauce and minced meat
Nutrition
485Calories
Sodium0% DV0g
Fat38% DV25g
Protein88% DV44g
Carbs7% DV21g
Fiber0% DV0g
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