Pakistani
Pakistani Chicken Karahi
A bold, tomato-rich chicken karahi cooked the way it is at home — plenty of ginger,…
Indonesian Soto Ayam
A fragrant turmeric chicken soup with noodles, egg and fresh herbs — bright, golden and restorative.
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15 minPrep🔥
40 minCook🍽️
4Serves📊
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Ingredients
- 3 chicken thighs
- 1.5 litres stock
- For paste: 1 onion, 3 garlic cloves, 1 thumb ginger, 1 thumb turmeric (or 1 tsp ground), 2 lemongrass
- 2 lime leaves
- 200g rice vermicelli
- 2 boiled eggs
- Beansprouts, spring onion, fried shallots, lime
Instructions
- Blend the paste ingredients and fry in oil until fragrant.
- Add the chicken and stock with the lime leaves; simmer 25 minutes.
- Lift out and shred the chicken.
- Cook the noodles and divide between bowls.
- Ladle over the golden broth and top with chicken, egg, beansprouts, spring onion and fried shallots.
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Tara’s tips
- Fresh turmeric gives the best colour and flavour.
- Fried shallots on top are essential.
Serving suggestions
- Squeeze of lime finishes it.
Storage & reheating
Broth keeps 3 days.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
No fresh turmeric?
Ground turmeric works — use about a teaspoon.
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