SOTO DIET RECIPES

Steps:

• Heat the oil in a large saucepan and when very hot, fry the onions, red chillies, and curry leaves until the onions start to brown.
• Add garlic, ginger, and shrimp paste and stir over medium heat for a minute or two, (crush the shrimp paste with a spoon as you fry).
• Then add ground coriander, ground cumin, fennel powder, freshly ground black pepper, ground nutmeg, and grated candlenuts, and fry for a minute or two. If it looks a little dry, add a splash of stock or water to prevent it from burning.
• Pour in the hot chicken stock (or hot water) and add in the chicken breast fillets. Bring to the boil. Reduce the heat, cover and simmer for 20 minutes or until the breast fillets are cooked. Remove from the heat.
• Once the chicken is cooked, remove from the soup, and shred or cut into tiny pieces, then add the chicken back into the soup.
• Season to taste with the lime juice and salt.
• TO SERVEPlace the desired amounts of cooked noodles into large soup bowls. Pour the hot soup over the noodles, then top with slices of hard boiled egg, potato chips, bean sprouts, sprinkle on dried onion flakes, spring onions, drizzle on lime juice, and if you like, extra slices of fresh chilli for some added heat.

Steps:

• Heat the oil in a large saucepan and when very hot, fry the onions, red chillies, and curry leaves until the onions start to brown.
• Add garlic, ginger, and shrimp paste and stir over medium heat for a minute or two, (crush the shrimp paste with a spoon as you fry).
• Then add ground coriander, ground cumin, fennel powder, freshly ground black pepper, ground nutmeg, and grated candlenuts, and fry for a minute or two. If it looks a little dry, add a splash of stock or water to prevent it from burning.
• Pour in the hot chicken stock (or hot water) and add in the chicken breast fillets. Bring to the boil. Reduce the heat, cover and simmer for 20 minutes or until the breast fillets are cooked. Remove from the heat.
• Once the chicken is cooked, remove from the soup, and shred or cut into tiny pieces, then add the chicken back into the soup.
• Season to taste with the lime juice and salt.
• TO SERVEPlace the desired amounts of cooked noodles into large soup bowls. Pour the hot soup over the noodles, then top with slices of hard boiled egg, potato chips, bean sprouts, sprinkle on dried onion flakes, spring onions, drizzle on lime juice, and if you like, extra slices of fresh chilli for some added heat.