Soto BruneiChicken Turmeric Noodle Soup
Soto Brunei is represented here as a turmeric-scented chicken noodle soup with lemongrass, ginger, bean sprouts, egg, coriander, and lime. Soto varies widely across Brunei and the wider Malay world.
Prep
25m
Cook
40m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Broth
- 600gChicken Breast
- 1.2lChicken Stock
- 400mlWater
- 40gLemongrass (lightly crushed)
- 20gFresh Ginger (crushed)
- 15gGarlic (crushed)
- 120gOnion (finely chopped)
- 5gTurmeric Powder
- 6gSalt
- 2gBlack Pepper
Noodles
- 200gVermicelli Noodles
- 2lWater
Garnish
- 4pcsEgg
- 1lWater
- 150gBean Sprouts
- 20gFresh Coriander
- 2pcsLime (cut into wedges)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Combine the chicken stock and water in a pot and bring to a gentle simmer.
- 02
Add the lemongrass, fresh ginger, garlic, onion, turmeric powder, salt, and black pepper. Simmer until fragrant.
- 03
Add the chicken breast and poach gently until it reaches 74°C (165°F). Lift it out, shred it, and return it to the broth.
- 04
Bring the water to a boil. Remove the pot from the heat, soak the vermicelli noodles until just tender, and drain well.
- 05
Bring the water to a boil. Hard-boil the eggs, then cool and peel them. Blanch the bean sprouts briefly in the same water and drain.
- 06
Divide the noodles among bowls. Ladle over the hot broth and chicken, then top with eggs, bean sprouts, and fresh coriander.
- 07
Serve with lime wedges.
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