Indonesian Chicken Noodle Soup with Pokcoy
Ingredients:
- 250 grams curly noodles (cooked, drained)
- 6 baby bok choy or Chinese mustard greens (blanched briefly, drained)
Soup:
- Chicken bones (as needed)
- 600 ml water
- 3 cloves garlic
- 1/2 tsp ground white pepper
- Salt and chicken broth powder to taste
Chicken Topping:
- 500 grams chicken breast (cut into cubes)
- 200 ml water
- 1 stalk green onion (sliced)
- 2 cm galangal (crushed)
- 2 cm ginger (crushed)
- 2 stalks lemongrass (crushed)
- 2 bay leaves
- 4 kaffir lime leaves
- 1 tbsp oyster sauce
- 1 tsp soy sauce
- 4 tbsp sweet soy sauce (kecap manis)
- 2 tbsp palm sugar (gula merah)
- Salt, sugar, and chicken broth powder to taste
Spice Paste:
- 5 cloves garlic
- 4 shallots
- 1 segment turmeric
- 1/2 tsp ground white pepper
- 1/4 tsp coriander seeds
Steps:
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Prepare the Soup:
- Boil the chicken bones until fully cooked. In a separate pan, sauté garlic until fragrant. Add to the boiling water with salt, white pepper, and chicken broth powder. Simmer until flavors meld. Set aside.
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Prepare the Chicken Topping:
- Sauté the spice paste with galangal, ginger, lemongrass, bay leaves, and kaffir lime leaves until fragrant. Add sliced green onions and sauté until wilted. Add chicken cubes and cook until they change color.
- Pour in sweet soy sauce, soy sauce, oyster sauce, and palm sugar. Stir well and cook until the sauce thickens slightly. Add a little water if needed. Season with salt, sugar, and chicken broth powder to taste. Simmer until the sauce reduces. Remove from heat.
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Assembly:
- Arrange cooked noodles and blanched bok choy in serving bowls. Top with the prepared chicken and ladle hot soup over them.
- Garnish with chopped green onions. Serve hot.
This Indonesian Chicken Noodle Soup with Pokcoy combines savory chicken, aromatic spices, and fresh greens in a comforting bowl of noodles. Perfect for a hearty meal that warms both body and soul!
