SOTO BANJAR

Preparation Method :

• Slice half the onion and garlic lengthwise. Grind the remaining onion, garlic and the ginger to paste.
• Cook the chicken with lemon grass, parsley chicken stock, water and the coriander sprigs in a soup pot, until the chicken turns tender.
• Remove the chicken and allow cool. Then shred the meat from the bones and set aside.
• Strain the broth and pour it back into the pot; add the potatoes.
• Heat the oil in a medium-sized non-stick skillet over low heat; add the sliced onion and garlic, cook until lightly golden and crisp. Remove with a slotted spoon and drain excess oil.
• Add the ginger paste into the skillet and cook uncovered on low heat for about 2 minutes.
• Add the mixture to the broth along with the cinnamon stick and the seasoning.
• Cook over low heat until the potatoes are tender. Remove the potatoes from the broth.
• Arrange the chicken, pasta, eggs and potatoes in individual soup bowls.
• Heat the soup, discard the cinnamon stick, ladle into the bowls and sprinkle with fried onions and garlic, and the celery leaves.
• Float a lime slice in the centre of each bowl and serve piping hot.