Soto Madura

• 2 13/16 ounces chicken boiled and shredded
• 4 5/8 tablespoons cabbage shredded
• 2 15/16 tablespoons carrot shredded
• 2 3/16 tablespoons leek shredded
• 1 1/3 tablespoons celery chopped finev For
• 1 3/8 tablespoons oil
• 2 tablespoons ginger
• 1 1/4 tablespoons onion
• 1 7/16 tablespoons garlic
• 9/16 tablespoon turmeric
• 1 pinch coriander powder
• 7/8 tablespoon candlenut paste,, may be substituted with a paste made from equal parts of Salt and pepper to taste
• 2 cardamoms
• 1 5/8 inches galangal
• 2 stalks lemon grass
• 2 kaffir lime leaves
• 2 salam leaves Indonesian bay leaves
• 2 turmeric leaves
• chicken stock lt Strong
• 1 nutmeg crushed
• 5/8 inch cinnamon stick
• 1 onion sliced and fried, 50 g
• 1 potato sliced and fried, 60 g

1. HEAT oil in a wok. Add about 50 g of the paste (as per recipe). Saute with whole cardamom, laos (or ginger), lemon grass, lemon leaves, salam leaves, turmeric leaves (as per recipe). Add the strong chicken stock. Add nutmeg and cinnamon. Simmer for five minutes or till the soup no longer smells raw. Strain out the whole herbs and condiments. Season with salt and pepper. Add the boiled, shredded chicken.
2. Serve hot, garnished with fried onion and fried sliced potato.

chicken, cabbage, carrot, celery, oil, ginger, onion, garlic, turmeric, coriander powder, candlenut paste, cardamoms, inches galangal, lemon grass, lime, salam, turmeric, chicken, nutmeg, cinnamon, onion

Taken from www.yummly.com/recipe/Soto-Madura-1673813 (may not work)