Tomato soup Sanur Beach

Ingredients for 2 servings:

• 300 ml water
• 5 tbsp broth, see preparation
• 10 g chicken stock
• 300 g chicken breast, fresh or frozen
• 6 m.-large tomato(s), fully ripe
• 2 Pepper, red, long, mild
• 10 g ginger, diced, fresh or frozen
• 2 tbsp tomato paste
• 2 tbsp sweet and sour hot sauce, Thai style No. 3 (see my recipes in the database)
• 1 tbsp lemon juice
• 2 kaffir lime leaves
• 4 tbsp coconut milk, creamy
• 1 tsp, heaped tapioca flour
• 2 tbsp rice wine (Arak Masak)
• 80 g basmati rice
• 130 g water
• 1 tsp white wine vinegar
• 300 g water
• 4 g chicken stock
• 1 small red chili pepper(s)
• 40 g sweet and sour hot sauce, Thai style No. 3 (see my recipes in the database)
• 1 tbsp Soy sauce (Kecap manis), sweet
• 40 g sour cream
• 2 liters of frying oil
• e.g. pak choi leaves
• 2 tbsp coconut milk, creamy
• n. B. flowers and leaves

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

an exotic, slightly spicy tomato soup with rice and chicken from Bali, Indonesia

Wash the rice, strain, and drain well. Bring to a boil with the water, add the white wine, stir well, and simmer gently with the lid on for 12 minutes. Remove from the heat and let it simmer for 30 minutes. Cut the fresh or thawed chicken breast into approximately 3 cm cubes. Rinse with cold water. Add to approximately 400 ml of boiling water and simmer for 4 minutes. Strain and rinse the chicken pieces, discarding the stock. Mix the marinade ingredients in a saucepan and bring to a boil. Add the chicken pieces and simmer for 45 minutes. Remove from the heat and strain. Let the chicken pieces dry in a sieve. Use 5 tablespoons of the stock for the soup, discard the rest or use for another purpose. Meanwhile, wash the tomatoes, remove the stems, halve lengthwise, and cut out the cores. Halve each half lengthwise, remove the seeds, and cut the quarters into thirds crosswise. Remove the stems from the red bell peppers, wash them, halve them lengthwise, remove the seeds and membranes, and cut the pod halves crosswise into approximately 1 cm wide pieces. Cut the fresh, peeled ginger crosswise into thin slices and chop them. Weigh and thaw the frozen goods. Heat the water in a 2-liter pot and dissolve the chicken broth in it. Add all ingredients, from tomatoes to ginger, and simmer for 10 minutes. Remove from the heat and let cool. Transfer the mixture to a blender and puree on high for 1 minute. Return it to the pot along with the remaining ingredients and simmer with the lid on for 20 minutes. Remove from the heat. Strain through a sieve and let cool, then stir in the sour cream. Heat the frying oil to 220 °C. Wash the bok choy leaves and remove the white stems. Blanch the leaves and line the soup bowls with them. Place the cooked rice in a small, wet bowl and press firmly into the bowl. Place the rice in the center of the soup bowls without the bowl (see photo). Place the chicken pieces in a coarse sieve and fry in oil until light brown, taking no more than 15 seconds. Carefully ladle the lukewarm soup into the bowls and arrange the chicken pieces inside. Garnish and serve.