Spicy-exotic tomato soup with chicken meatballs and glass noodles.

Ingredients for 4 servings:

• 1 tsp cumin
• 1 tsp coriander seeds
• 4 small onions, red
• 3 medium-sized garlic cloves
• 20 g ginger
• 2 peppers, red
• 2 small chili peppers
• 2 m.-large tomato(s)
• 12 g chicken broth, granulated
• 1 tsp, levelled black pepper from the mill
• 1 tsp, leveled mace powder
• 1 small tomato paste, can, (approx. 100 g)
• 100 g coconut water
• 600 g water
• 1 tbsp lemon juice
• 2 tbsp extra virgin olive oil
• 160 g dumplings (chicken meatballs, frozen, Asian shop, Bakso-Ayam)
• 1 tbsp light fish sauce (King Lobster)
• 1 tbsp oyster sauce
• 50 g glass noodles, dried
• 100 g coconut milk, creamy
• 2 tbsp celery leaves, fresh or frozen
• n. B. Glutamate, highly pure, (Aji-No-Moto)
• e.g. coriander leaves, fresh
• e.g. celery leaves, fresh or frozen
• n. B. flowers and leaves

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Bakso Ayam Istimewa ala Pantai Sanur

Remove the appropriate amount of chicken meatballs and let them thaw. Roast the cumin and coriander seeds without oil in a small pan until fragrant (at about 200 degrees). Remove from the heat and let cool. Trim both ends of the onions and garlic cloves, peel them, and roughly chop them. Wash, peel, and dice the fresh ginger; defrost and chop frozen ginger. Remove the stems from the red peppers and chilies, wash them, cut them open lengthwise, open them up, and remove the seeds. Halve the empty pods lengthwise and cut them crosswise into approximately 1 cm wide pieces. Peel the tomatoes, quarter them lengthwise, remove the seeds, and halve them crosswise. Place all the broth ingredients in a blender and puree on high for 1 minute until smooth. Add them to a saucepan with the chicken meatballs and bring to a boil. Add the fish and oyster sauce, along with the slightly shortened glass noodles, and stir in. Simmer with the lid on for 2 minutes. Finally, stir in the coconut milk and celery leaves. Immediately ladle into serving bowls, garnish, and serve hot.