About the Recipe
1 x Soto Starlight paste
2 to 2.5 litres water
450g to 600g Chicken meat
2 pcs Leeks, thinly sliced
2 pcs Kaffir lime leaves, torn
2 pcs Lemongrass, bruised
450-800g Bee hoon / Tung hoon, cooked
4 Hard boiled eggs
4 Wedges of lime
2 pcs Daun Salam (Indonesia Bay Leaves)
Local parsley / Spring onion / Crispy garlic / Crispy onion (as garnish)
Bergedil & Tempeh
Bring a pot of water to a boil.
Add Leeks, Kaffir Lime Leaves, Lemongrass and Duan Salam* into the boiling water.
Add Soto Starlight paste and chicken into the pot, cook in the broth for 20-25 mins or till it’s cooked.
Remove chicken to cool before shredding.
Season with salt, sugar & pepper to your liking. If you prefer a light broth, please add more water.
Soup can be serve with bee hoon, Tung hoon, noodles or rice with a topping of shredded chicken, egg, lime, bergedil* and tempeh*. Garnish with crispy garlic/onion*, spring onion* and local parsley*.