Indonesian vermicelli soup {sans gluten}

Here, c’était la nouvelle lune et avec elle le Nouvel An chinois. J’ai donc eu envie de vous proposer une recette sur ce thème, oui je sais jusque là rien de bien original, mais détrompez-vous, car nous allons parler cuisine indonésienne (oui, oui l’Indonésie fête aussi le nouvel an chinois, je me suis renseigné sur Wiki !). La cuisine indonésienne est une cuisine un peu voire très méconnue, pas vraiment végétarienne, mais ça n’est pas grave j’ai décidé de vous proposer ma version de la soupe indonésienne, le soto ayam. Ayam voulant dire poulet en indonésien, no chicken here but a vegetarian version, what makes us

a soup full of flavors served with a soft-boiled egg and rice vermicelli.

Lemony and tangy notes with lime and lemongrass, the deliciousness of fried shallots, the creaminess of the soft-boiled egg, chilli… in short, everything is there to make it a perfect and balanced dish. I must say that this recipe really made me want to discover a little more about this cuisine ! And if you are ever looking for other Asian soup or broth recipes, you also have udon noodle soup or Thai mushroom broth.

Indonesian vermicelli soup {sans gluten}

POUR 4 PEOPLE

1 carrots
The green of a leek
2 lemongrass sticks
you sell
2 liters of water
3 tablespoons neutral vegetable oil
1 thumb-sized piece of fresh ginger
1 piece of fresh turmeric
1 tablespoon of coriander seeds
6 shallots
4 cloves of garlic
2 limes (lime)
1 pepper
1 small bunch of parsley or coriander
250 g of rice vermicelli
4 eggs

Start by making the broth, to do this put the 2 liters of water, lemongrass split in two, carrot and leek cut and salt in a casserole dish. Let it boil covered 30 minutes then filter and reserve.
During this time, peel and finely cut 4 shallots then brown them over high heat in 4 tablespoons of oil to fry them then reserve.
Mix together, the oil, peeled ginger and turmeric, coriander seeds, garlic, 2 shallots, 1 small piece of chili pepper and the juice of a lime to form a paste.
Brown this dough in the casserole dish for 2 minutes over high heat, stirring.
Deglaze with the filtered broth and cook at a low simmer. 5 minutes.
Meanwhile, cook the soft-boiled eggs for 6 minutes. Put them in cold water as soon as they are cooked and peel them..
Then add the rice vermicelli to the broth, let it cook 3 minutes and serve.
Divide the broth and vermicelli into bowls, add the egg cut in half, chopped pepper, a wedge of lime, chopped parsley and fried shallots.