Soto Resah

By Sunset
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1/3 cup peeled garlic cloves

1 cup sliced shallots

1/4 cup salted, roasted macadamia nuts or blanched almonds

6 thin slices (the size of a quarter) fresh galangal or fresh ginger

1 teaspoon ground turmeric

1 teaspoon ground cumin

1 teaspoon ground coriander

1/4 teaspoon white pepper

1/4 teaspoon ground nutmeg

1 tablespoon salad oil

1 1/2 quarts fat-skimmed chicken broth

2 cans (14 oz. each) coconut milk

1 stalk (12 to 15 in.) fresh lemon grass or 3 strips (1/2 by 4 in.) lemon peel, yellow part only

1 1/2 pounds boned, skinned chicken breasts, rinsed

4 to 6 cups hot cooked rice

Salt and pepper

3 cups finely shredded cabbage

3 cups bean sprouts, rinsed and drained

1 cup thinly sliced green onions, including tops

1 cup diced Roma tomatoes

1 cup chopped fresh cilantro

4 hard-cooked large eggs, shelled and cut into wedges

2 cups potato chips or shrimp chips (optional)

1/2 cup fried shallots

Lime wedges

Chili sambal, Asian red chili paste, or minced fresh hot chilies