Ingredients:
200g egg noodles (or any noodles of your choice)
500g chicken (cut into pieces)
1 liter chicken broth (you can use store-bought or homemade)
2 cloves garlic (minced)
1 medium onion (sliced)
1 tablespoon ginger (sliced)
1 stalk lemongrass (bruised)
2-3 kaffir lime leaves (optional)
1-2 tablespoons soy sauce
1 tablespoon oyster sauce (optional)
1 teaspoon salt (to taste)
1 teaspoon pepper (to taste)
1 tablespoon vegetable oil
2 boiled eggs (for garnish, optional)
1 small tomato (sliced)
Fresh cilantro (for garnish)
Fried shallots (for garnish)
2-3 green onions (sliced for garnish)
Lime wedges (for serving)
Instructions:
Prepare the Chicken Broth:
In a large pot, heat 1 tablespoon of vegetable oil over medium heat.
Add the sliced garlic, onion, and ginger, then sauté until fragrant (about 2 minutes).
Add the chicken pieces, lemongrass, and kaffir lime leaves, and sauté until the chicken is lightly browned.
Pour in the chicken broth and bring it to a boil. Reduce the heat and let it simmer for about 20-30 minutes until the chicken is fully cooked and tender.
Prepare the Noodles:
Cook the egg noodles (or noodles of your choice) according to the package instructions. Drain and set aside.
Season the Soup:
Once the chicken is cooked and the broth is flavorful, season with soy sauce, oyster sauce (if using), salt, and pepper to taste. Adjust seasoning as needed.
Assemble the Soup:
Place the cooked noodles into serving bowls. Markastoto
Pour the hot chicken soup over the noodles, ensuring the chicken pieces are evenly distributed.
Garnish with boiled egg slices, fresh cilantro, green onions, tomato slices, and fried shallots.
Serve:
Serve the Mie Sop Kampung with lime wedges on the side for a zesty kick. Enjoy while hot!
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