Soto Madura

Course : Indian
Serves: 4
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80 grams chicken -- boiled and shredded
20 grams cabbage -- shredded
20 grams carrot -- shredded
12 grams leek -- shredded
10 grams celery -- chopped fine
---For the paste:
20 milliliters oil
12 grams ginger
12 grams onion
12 grams garlic
4 grams turmeric
1 dash coriander powder
8 grams candlenut paste*
1 teaspoon salt and pepper to taste
2 piece cardamoms
1 pieces ginger, peeled, minced
2 stalks lemon grass
2 pieces lemon leaves
2 pieces salam leaves
2 pieces turmeric leaves
1 1/4 liters strong chicken stock
1 piece a small piece of nutmeg -- crushed
1 pieces cinnamon
1 medium Onion -- sliced and fried
1 medium potato -- sliced and fried

Preparation / Directions:

* May substitute with a paste made from equal parts of cashew nut and charmagar HEAT oil in a wok. Add about 50 g of the paste (as per recipe). Sauté with whole cardamom, ginger, lemon grass, lemon leaves, salam leaves, turmeric leaves (as per recipe). Add the strong chicken stock. Add nutmeg and cinnamon. Simmer for five minutes or until the soup no longer smells raw. Strain out the whole herbs and condiments. Season with salt and pepper. Add the boiled, shredded chicken. Serve hot, garnished with fried onion and fried sliced potato.

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