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Spicy Mee Soto Recipe
Photo: NYT Cooking (Website)
The mee soto is a classic all-time favourite dish packed with endless flavour notes that will send your tastebuds to heaven with every bite. Popularised in many Asian countries, the mee soto has even made its way as an instant noodle flavour! Of course, for an authentic experience, you’ll have to make it from scratch, so here’s our take on the mee soto recipe.
Meal: Lunch, Dinner
Cuisine: Indonesian
Preparation time:
Cooking time:
Total time:
Yield: 4 servings
Ingredients
Base paste:
- 2 onions, chopped
- 4 garlic cloves, chopped
- ½ ginger, sliced
- 4 candlenuts
- 1 tsp coriander seeds
- ½ tsp cumin
- ½ tsp turmeric powder
- 3 tbsp water
Soto:
- 2 tsp cooking oil
- 2 star anise
- 4 cloves
- 4 cardamom pods
- 1 cinnamon stick
- 1 stalk lemongrass, bruised
- 600g chicken, cut into bite-sized pieces
- 1.5l water
- 2 tsp salt
- 1 tsp white pepper
- 4 packets of rice vermicelli
Sambal cili kicap:
- 120ml kicap manis
- 4 green chillies
- 3 Thai Bird’s Eye Chillies
- 3 cloves garlic, chopped
- 2 tbsp lime juice
- ½ tsp sugar
- ½ tsp salt
Toppings:
- 1 lime, quartered
- Fried shallots
- Cilantro
Equipment
- 1 blender
- 2 pots
- 1 strainer
Directions
- In a blender, add onions, garlic, ginger, candlenuts, coriander seeds, cumin, and turmeric powder and blend until fine.
- In a pot, add cooking oil and heat over high heat.
- Toss in the star anise, cloves, cardamom pods, cinnamon stick, and lemongrass into the pot and sauté until fragrant.
- Add the blended base paste and sauté for 5 minutes.
- Add in the chicken and stir to mix with the paste.
- Add water and bring it to a boil.
- Once it begins to boil, turn the heat down to medium-low and let it simmer for 30 minutes with the lid closed.
- Add salt and white pepper and stir to mix.
- Strain the cooked chicken and shred the meat.
- In a separate pot, blanch the rice vermicelli.
- In the meantime, in a clean blender, add the kicap manis, green chillies, Thai Bird’s Eye Chillies, garlic, lime juice, sugar and salt and blend until fine.
- To serve, add the noodles into a bowl, ladle the soup and top it off with the chicken shreds.
- Garnish with lime, fried shallots and cilantro to preference and serve immediately.
Any leftovers?
If you’ve prepared our mee soto recipe and have leftovers you’d like to keep, here’s how you do it. Cool the soup down at room temperature for a maximum of 2 hours and transfer it to an airtight container. It can last up to 5 days in the fridge and 4-6 months in the freezer. Be sure to keep the condiments and soup separately..