I honestly can’t stress enough about how hot it is , it is summer here and It’s hot, but you know what I occasionally like Hot spicy soup in a hot weather , it feels like you are in a steam bath without really being in one . But it’s not everyone’s cup of tea so , if you don’t like this soup recipe or the previous one, you can try something lighter , like a toast , eggs , salads or others… Or even mashed potatoes ( my favorite ).
If you don’t know who Malay’s are , they are an Austronesian ethnic group and nation native to the Malay Peninsula, eastern Sumatra of Indonesia and coastal Borneo, as well as the smaller islands which lie between these locations. It’s safe to say that Malay cuisine is a blend of food and culture.
Malay soups are spicier and thicker in consistency than Chinese soups , this recipe serves 4 .
- 1/2 chicken legs
- 125 gm thin noodles – cooked ( 1 cup)
- 6 cups of water
- 1 1/2 tsp salt
- 1/2 black peppercorns
- 2 small onions sliced
- 1 tsp peanut oil
- Curry leaves
- 1/2 tsp finely chopped garlic
- 1/2 tsp finely grated ginger
- 1/4 tsp soy sauce
- 1/4 turmeric powder
- 1 1/2 tsp coriander powder
- 1/2 tsp cumin powder
- 2 chestnuts or 4 cashew nuts- chopped
- Lemon juice to taste
How to prepare
- Place the chicken in a pressure cooker.
- Add 6 cups of water, salt ,peppercorns and half of the sliced onions . Close the lid and allow 1 whistle .
- Reduce heat and keep it on heat for a minute. Turn the heat off and let the pressure drop on its own.
- After the pressure drops, strain the liquid into a bowl. Keep aside.
- Heat peanut oil in a pot , add the curry leaves and the other half of the onions. Fry for 8-10 minutes until golden brown, stirring continuously.
- Add garlic,ginger ,soy sauce and stir over medium heat.
- Add the turmeric ,coriander ,cumin ,chestnuts and noodles. Fry , stirring continuously for 30 seconds.
- Add the strain reserved stock and bring to a boil. Reduce heat ,simmer for 5 minutes.
- Add chopped chicken. Bring to boil. Add lemon juice and serve hot.