Ingredients:

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

 

* Optional

2 pcs Daun Salam (Indonesia Bay Leaves)

Local parsley / Spring onion / Crispy garlic / Crispy onion (as garnish)

Bergedil & Tempeh

 

Instructions:

1. Bring a pot of water to a boil

2. Add Leeks, Kaffir Lime Leaves, Lemongrass and Duan Salam* into the boiling water.

3. Add Soto Starlight paste and chicken into the pot, cook in the broth for 20-25 mins or till it’s cooked.

4. Remove chicken to cool before shredding.

5. Season with salt, sugar & pepper to your liking. If you prefer a light broth, please add more water.

6. 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*.