Candlenut Soup
Indonesian candlenut soup has a pale, velvety broth thickened with ground candlenuts, chicken, herbs, and chiles for a nutty, aromatic bowl with gentle heat without becoming heavy, making it soothing beside rice.
π Recipe adapted from Wikidata (Dish)
π¨βπ³ Instructions
Toast candlenuts lightly, then grind them with shallots, garlic, turmeric, and chiles.
Fry the paste with lemongrass, galangal, and lime leaves until fragrant.
Add chicken and turn it in the paste before pouring in stock and coconut milk.
Simmer gently until the chicken is tender and the broth thickens slightly.
Serve hot with herbs and rice.
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