Name: Indonesian Chicken Soup
Prep time: 13 min
Cook time: 31 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 null garlic cloves (whole); 2 null shallots (medium, quartered); 3 null fresh Thai chili (bird's eye chili) (or less for less spicy); 1.5 tbsp fresh ginger (peeled); 1 tbsp vegetable oil; 1.5 tsp turmeric (fresh); 1.5 tsp ground coriander; 1 tbsp vegetable oil; 2 null potatoes (medium, peeled, cut into 0.5cm slices); 4 cup water; 1 null vegetable bouillon cube; 1.66 cup coconut milk (canned full-fat); 5.3 oz ramen noodles; 1 tbsp vegetable oil; 7.1 oz vegan chicken (mock "chicken" pieces); 3 null garlic cloves (thinly sliced); 2 null shallots (medium, minced); 2 tsp chicken seasoning; 0.67 cup bean sprouts (fresh); 0.25 cup fresh cilantro (optional); 1 stalk spring onion (sliced); 2 tbsp fried shallot (optional)

Instructions

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1

Blend cloves (3 garlic), shallots (2 medium), thai chili (bird's eye chili) (3 fresh), fresh ginger (1.5 tbsp), vegetable oil (1 tbsp), turmeric (1.5 tsp), and ground coriander (1.5 tsp) in a small food processor until smooth. Drizzle vegetable oil (1 tbsp) in a large pot over medium-high heat. Add the blended bumbu mixture and cook for 3 minutes, stirring.
2

Add potatoes (2 medium), water (4 cups), and bouillon cube (1 vegetable). Cook covered at a simmer for 10 minutes, or until the potatoes are cooked through.
3

Meanwhile, heat vegetable oil (1 tbsp) in a large pan over medium-high heat. When hot, add vegan chicken (7.1 oz) and cook for 3 minutes.
4

Then add cloves (3 garlic) and shallots (2 medium), and cook for another 2-3 minutes.
5

Add chicken seasoning (2 tsp). Cook for 30 seconds, stirring throughout. Set aside.
6

When the potatoes are cooked, add the cooked vegan chicken (7.1 oz) to the pot, along with canned full-fat coconut milk (1.66 cup). Cook until heated through.
7

Meanwhile, prepare ramen noodles (5.3 oz) according to package instructions (e.g., sit in boiling water for 3 minutes).
8

Add the cooked ramen noodles (5.3 oz) to a bowl, and ladle the soup over top. Add fresh bean sprouts (0.67 cup), fresh cilantro (0.25 cup), spring onion (1 stalk), and fried shallot (2 tbsp) for toppings, and enjoy.