Soto Resah Recipe

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Ingredients

Count

Nutrition

6192

Calories

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Ingredients:

Serving

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
1 tsp ground turmeric
1 tsp ground cumin
1 tsp ground coriander
1/4 tsp white pepper
1/4 tsp ground nutmeg
1 tbsp 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
1 1/2 lb 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
1/2 cup fried shallots
lime wedges
chili sambal , asian red chili paste, or minced fresh hot chilies

Directions:

In a food processor, combine garlic, sliced shallots, macadamia nuts, galangal, turmeric, cumin, coriander, white pepper, and nutmeg. Whirl mixture to a paste, scraping container sides as needed. (Or chop ingredients with a knife, then whirl in a blender to a paste.)
In a 5- to 6-quart pan over high heat, stir the paste and the oil until mixture barely begins to brown, about 3 minutes. Stir in broth and coconut milk, cover, and bring to a boil.
Meanwhile, trim stem end and any tough leaves off lemon grass and pull off coarse outer layer. Crush stalk with the back of a knife, then cut into 3-inch pieces. Add to broth.
Add chicken breasts to broth. Cover, bring to a boil, then reduce heat to low and simmer until the breasts are no longer pink in center of thickest part (cut to test), 15 to 20 minutes. Lift out chicken and let cool at least 10 minutes. Skim fat from broth. (Or if making ahead, cover and chill the broth and the chicken separately. Lift off and discard fat from the chilled broth.)
Season broth with salt and pepper to taste. Return to a boil over high heat.
Tear the chicken into shreds. In individual small bowls, mound shredded chicken, rice, cabbage, bean sprouts, green onions, tomatoes, cilantro, egg wedges, potato chips, fried shallots, lime wedges, and chili sambal. Pour hot broth into a tureen or pitcher.
Let guests place desired portions of the chicken, rice, cabbage, bean sprouts, green onions, tomatoes, cilantro, and eggs in wide bowls. Ladle or pour hot broth into bowls. Sprinkle with potato chips and fried shallots. Add juice from lime wedges, chili sambal, and more salt and pepper to taste.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	6192.24 Kcal (25926 kJ)
Calories from fat	2001.02 Kcal
		% Daily Value*
Total Fat	222.34g	342%
Cholesterol	846.62mg	282%
Sodium	34056.59mg	1419%
Potassium	12073.68mg	257%
Total Carbs	913.71g	305%
Sugars	257.28g	1029%
Dietary Fiber	83.32g	333%
Protein	125g	250%
Vitamin C	315mg	525%
Iron	30.2mg	168%
Calcium	665.4mg	67%

Amount Per 100 g
Calories	173.29 Kcal (726 kJ)
Calories from fat	56 Kcal
		% Daily Value*
Total Fat	6.22g	342%
Cholesterol	23.69mg	282%
Sodium	953.07mg	1419%
Potassium	337.88mg	257%
Total Carbs	25.57g	305%
Sugars	7.2g	1029%
Dietary Fiber	2.33g	333%
Protein	3.5g	250%
Vitamin C	8.8mg	525%
Iron	0.8mg	168%
Calcium	18.6mg	67%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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