Bihun Soto Pedas Arab Indonesia (spicy Indonesian Arabic Rice Vermicelli Soup)
Bihun Soto Pedas Arab Indonesia is a spicy and flavorful rice vermicelli soup that is popular in Indonesian Arab cuisine. This dish is perfect for those who enjoy a hearty and spicy soup with a touch of Middle Eastern influence.
Ingredients
- 250g rice vermicelli
- 500g chicken, cut into pieces
- 2 stalks lemongrass, smashed
- 4 kaffir lime leaves
- 4 cloves garlic, minced
- 4 shallots, sliced
- 2 tomatoes, diced
- 2 L chicken broth
- 2 tbsp vegetable oil
- 1 tsp turmeric powder
- Salt and pepper to taste
- Fried shallots for garnish
- Lime wedges for serving
Instructions
- Soak the rice vermicelli in hot water for 5 minutes, then drain and set aside.
- In a large pot, heat the vegetable oil over medium heat. Add the garlic and shallots, and sauté until fragrant.
- Add the chicken pieces and cook until they are no longer pink.
- Pour in the chicken broth and add the lemongrass, kaffir lime leaves, turmeric powder, and diced tomatoes. Season with salt and pepper.
- Simmer the soup for 30 minutes until the chicken is tender and the flavors have melded together.
- To serve, divide the rice vermicelli into bowls and ladle the hot soup over the noodles. Garnish with fried shallots and serve with lime wedges.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 45g
- Protein
- 20g
- Fat
- 10g
Supplies
Large pot Knife Cutting board Stove Bowls for serving
Tools
Ladle Tongs Measuring spoons
Serving suggestions
Served hot, this Bihun Soto Pedas Arab Indonesia is perfect for a comforting meal on a chilly day.
Tips & tricks
For an extra kick of heat, add a spoonful of sambal or chili paste to the soup before serving.
Cost
$15