Tangy Starfruit Chicken Soup

Ingredients

• 3 starfruits, sliced
• 4 pieces dried tamarind (can be substituted with tamarind paste)
• 4 shallots, sliced
• 1 piece galangal, sliced
• 3 kaffir lime leaves
• 2 bay leaves
• 1/2 chicken, boiled and cooked until tender
• 10 red bird’s eye chilies
• 1 tbsp turmeric powder
• 1 lemongrass stalk, bruised
• 600 ml chicken broth (from boiling the chicken)
• 600 ml water
• 1 young mango, diced
• Salt and pepper to taste

Instructions

1. Heat a pan and sauté shallots, galangal, lemongrass, bay leaves, and kaffir lime leaves until fragrant.
2. Add chicken broth and bring to a simmer.
3. Stir in salt, pepper, turmeric powder, starfruits, and dried tamarind (or tamarind paste).
4. Add the boiled chicken and continue cooking.
5. Pour in water and add red bird’s eye chilies.
6. Stir until the chicken changes color and is infused with flavors.
7. Adjust seasoning according to taste preferences.
8. Serve hot, garnished with diced young mango.

This Ayam Pallu Mara (Kuah Asam) recipe offers a delightful blend of tangy tamarind, aromatic spices, and tender chicken, complemented by the refreshing crunch of young mango. Perfect for those who enjoy bold, sour-sweet flavors in their culinary adventures.