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Soto Ambengan
a hearty chicken soup

1 chicken
2 sereh/lemongrass
6 jeruk purut / kaffir lime
2500 ml water
2 tablespoons salt
150 g of small shrimp dried, chopped
4 tbsp oil
9 garlic cloves
2 shallots
3 cm kunyit
1 cm jahe
1 tsp pepper
6 candlenuts
filling soup:
100 gr soun, soaked
3 spring onions, chopped
3 sprigs celery, minced
5 eggs, hard boiled and cut into wedges
2 tbsp bawang goreng
2 limes, sliced
3 tbsp sambal rawit
2 tbsp kecap manis
1/2 tablespoon fried garlic
6 krupuk
Cara membuat:
Cut the chicken into 4 pieces. Heat in a pan the water and add the chicken, lemongrass, the jeruk purut and the salt and cook the chicken. Remove the chicken and fry it in 2 tbsp oil until brown, and shred the chicken.
Pound or grind the ingredients for the bumbu into a paste. Heat in a pan 2 tbsp oil and fry the bumbu for 3 minutes and then add it to the stock. Add the shrimp to the stock and bring to the boil.
Divide the filling for the soup over the bowls and laddle the broth over it and sprinkle the garlic and krupuk on top.

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