Soto Resah

Name: Soto Resah
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 710 milliliters bean sprouts, rinsed and drained; 59 milliliters salted, roasted macadamia nuts or blanched almonds; 710 milliliters finely shredded cabbage; 794 grams cans each) coconut milk; 8 servings Chili sambal, Asian red chili paste, or minced fresh hot chilies; 946 milliliters hot cooked rice; 1 liters fat-skimmed chicken broth; 237 milliliters chopped fresh cilantro; 6 slices thin slices (the size of a quarter) fresh galangal or fresh ginger; 79 milliliters peeled garlic cloves; 237 milliliters thinly sliced green onions, including tops; 1 teaspoon ground coriander; 1 teaspoon ground cumin; 0 teaspoons ground nutmeg; 1 teaspoon ground turmeric; 4 larges hard-cooked large eggs, shelled and cut into wedges; 1 stalk (12 to 15 in.) fresh lemon grass or 3 strips (1/2 by 4 in.) lemon peel, yellow part only; 8 servings Lime wedges; 237 milliliters diced Roma tomatoes; 1 Tbsp salad oil; 8 servings Salt and pepper; 118 milliliters fried shallots; 237 milliliters sliced shallots; 0 teaspoons white pepper; 680 grams boned, skinned chicken breasts, rinsed

Soto Resah might be just the side dish you are searching for. This gluten free, dairy free, and vegetarian recipe serves 8. One portion of this dish contains about 12g of protein, 29g of fat, and a total of 445 calories. A mixture of lime wedges, cilantro, fat-skimmed chicken broth, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

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.)

Ingredients you will need

Macadamia Nuts

White Pepper

Coriander

Galangal

Shallot

Turmeric

Garlic

Nutmeg

Cumin

Equipment you will use

Food Processor

Blender

Knife

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.

Ingredients you will need

Coconut Milk

Broth

Cooking Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

Lemon Grass

Equipment you will use

Knife

Add to broth.

Ingredients you will need

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.)

Ingredients you will need

Chicken Breast

Whole Chicken

Broth

Season broth with salt and pepper to taste. Return to a boil over high heat.

Ingredients you will need

Salt And Pepper

Broth

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.

Ingredients you will need

Shredded Chicken

Bean Sprouts

Green Onions

Potato Chips

Lime Wedge

Cilantro

Shallot

Tomato

Cabbage

Whole Chicken

Chili Pepper

Rice

Egg

Equipment you will use

Bowl

Pour hot broth into a tureen or pitcher.

Ingredients you will need

Broth

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.

Ingredients you will need

Bean Sprouts

Green Onions

Cilantro

Tomato

Cabbage

Whole Chicken

Broth

Egg

Rice

Equipment you will use

Bowl