Sweet and sour soup 'Sanur Beach'

Ingredients for 4 servings:

• 300 g chicken thighs, fresh or frozen
• 800 g water
• 12 g chicken broth, granulated (strong bouillon)
• 2 shiitake mushrooms, dried
• 4 cm cinnamon stick(s)
• 4 small onions, red
• 4 medium-sized garlic cloves, fresh
• 6 tbsp sunflower oil
• 2 tbsp celery, the stalks, fresh or frozen
• 2 m.-large tomato(s), fully ripe
• 1 Pepper, red, long, mild
• 30 g ginger, fresh or frozen
• 10 g lemongrass, fresh or frozen
• 2 small red chili peppers
• 2 kaffir lime leaves
• 2 eggs, size M
• 1 tbsp tapioca flour
• 1 tbsp sago, ground
• 30 g mung bean sprouts, fresh
• 3 tbsp sweet and sour hot sauce, Thai style No. 3 (see my recipes in the database)
• 1 tbsp soy sauce, sweet
• 2 lemons, only the juice
• 1 tbsp white sugar
• n. B. Pepper, black, from the mill
• e.g. Glutamate, highly pure (Aji-No-Moto)
• 2 tbsp celery leaves, fresh or frozen
• n. B. Mung bean sprouts, fresh
• n. B. flowers and leaves

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes

A spicy chicken soup with egg noodles and ginger. Recipe from Bali, Indonesia.

Wash the fresh chicken thighs and defrost frozen chicken. Peel off any skin and set aside. Heat the water and dissolve the chicken stock in it. Use about 150g of this to soak the shiitake mushrooms. Trim both ends of the onions and garlic cloves, peel, and roughly chop. Heat 2 tablespoons of sunflower oil in a small pan, add the onions and garlic cloves, and fry until the onions begin to brown. Deglaze with a little of the chicken stock and add to the chicken stock. Add the chicken thighs to the stock along with the cinnamon stick. Wash all the vegetables and fruit. Pick the leaves off the fresh celery, roughly chop them, and use 2 tablespoons for garnishing. Cut the stalks into approximately 4mm long pieces, add 2 tablespoons to the stock, and freeze the leftovers. Peel the tomatoes, quarter them lengthwise, remove the seeds, and discard the green and white cores. Halve the quarters lengthwise, then cut them into thirds crosswise, and add them to the broth. Remove the stems from the peppers, cut them lengthwise, open them, remove the seeds, and cut them crosswise into thin strips. Peel the ginger and slice them crosswise into thin slices, then cut these into thin sticks. Add to the broth. Remove the hard stem from the fresh lemongrass, discard the brown and wilted leaves, and use only the white parts. Cut these crosswise into thin slices. Remove the outer green leaves if necessary. Weigh frozen goods and thaw. Add to the broth. Cut the small green chilies crosswise into thin slices, leaving the seeds in place, add them to the broth, and discard the stems. Roll the kaffir lime leaves crosswise to the stem and cut the rolls crosswise into thin slices. Add the strands to the broth, discarding the leaf clusters. Squeeze out the soaking water from the mushrooms and add it to the broth. Cut the mushroom caps into thumbnail-sized pieces and add them to the chicken broth. Discard the tough stems. Wash the two lemons and cut a piece lengthwise to the right and left of the stem. Deseed the cores and squeeze them dry by hand. Discard the empty sections and the middle parts (which contain bitter substances). Bring the chicken broth to a boil, add the sauces, lemon juice, and sugar, and simmer the soup for 45 minutes. Meanwhile, cut the reserved chicken skin into small pieces, fry them brown in 2 tablespoons of the sunflower oil, and place them in the serving bowls. Crack the two eggs, whisk them together with the tapioca and sago flour until smooth, and fry the batter over low heat with a little of the sunflower oil to make two thin pancakes, which should not have any brown spots. Roll up the cooled pancakes. Cut the rolls crosswise into noodles approximately 4 mm wide. Divide the noodles and mung bean sprouts among serving bowls. Remove the chicken thighs from the broth, let them cool, remove the meat from the bones, and return it to the broth. Season the soup with pepper and aji no moto, bring to a boil, divide among serving bowls, garnish, and serve with cooked white rice.