Soto Madura

A bold Madurese beef soup with a golden broth of lemongrass, turmeric, and candlenut, served with compressed rice.

Ingredients

• 500g firm tofu
• 400g jasmine rice
• 1 tbsp minced garlic
• 1/2 tsp coriander seeds
• 3 tbsp neutral vegetable oil
• 1 cup bean sprouts, sliced
• a handful of fresh Thai basil, chopped
• coconut cream, to taste
• 2 cups chicken stock

Instructions

1. 1

   Heat neutral vegetable oil in a large pot over medium heat and cook the minced garlic and sliced shallots gently until soft and fragrant.

2. 2

   Stir in the palm sugar and crushed candlenuts, toasting briefly until the kitchen fills with their aroma.

3. 3

   Add the chicken thighs and chayote, stirring well to coat everything in the spiced base.

4. 4

   Pour in the water, scraping up any browned bits from the bottom of the pot, and bring to a boil.

5. 5

   Reduce the heat, cover, and let everything simmer gently until the chicken thighs is tender, about 1 hr.

6. 6

   Stir in the rice noodles and continue simmering for a few minutes more, until heated through.

7. 7

   Finish with the roasted peanuts and adjust the seasoning to taste.

💡 Tips