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Loading...This fragrant clear-broth soup originates from Banjarmasin in South Kalimantan and showcases the island's signature layering of ginger, galangal, lemongrass, and toasted candlenuts. Served over rice vermicelli with halved eggs and showered with crispy fried shallots, it's a comforting bowl that captures the spice-route heritage of Borneo.
Prep Time20 mins
Cook Time60 mins
Total Time80 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 480 kcalCalories
- 22 gFat
- 6 gSaturated Fat
- 28 gCarbs
- 3 gFiber
- 4 gSugar
- 38 gProtein
- 720 mgSodium
- 620 mgPotassium
- 110 mgCalcium
- 4 mgIron
- 12 mgVitamin C
- 180 mcgVitamin A
Ingredients
For the chicken and broth
- 1.5 kg (3 lb) whole chicken, cleaned and trimmed
- 2 L (8 cups) cold water
- 1 tbsp fine sea salt
For the spice paste
- 6 large shallots, peeled and roughly chopped
- 4 garlic cloves, peeled
- 3 candlenuts (or macadamia nuts), roughly chopped
- 30 g fresh ginger, peeled and sliced
- 20 g fresh galangal, peeled and sliced
- 1 lemongrass stalk, white part only, bruised and chopped
- 1 tsp ground white pepper
- 1/2 tsp ground coriander
For the aromatics
- 3 tbsp vegetable oil
- 2 Indonesian bay leaves (salam)
- 4 kaffir lime leaves, torn
- 1 celery stalk, cut into 4 cm pieces
For serving
- 200 g rice vermicelli (bihun), soaked in warm water for 10 minutes
- 4 hard-boiled eggs, peeled and halved lengthwise
- 3/4 cup crispy fried shallots
- 3 tbsp chopped fresh celery leaves
- 2 scallions, thinly sliced
- 2 limes, cut into wedges
Directions
- Place the chicken in a large stockpot, add water and salt, and bring to a boil over high heat. Skim off any foam, then reduce heat to low, cover, and simmer gently for 45 minutes until the chicken is fully cooked and tender. Transfer the chicken to a plate, strain the broth, and reserve both.
- While the chicken cooks, combine shallots, garlic, candlenuts, ginger, galangal, lemongrass, white pepper, and coriander in a small food processor with 3 tablespoons of water. Blend until a coarse, fragrant paste forms, scraping down the sides as needed.
- Heat the oil in a small skillet over medium-low heat. Add the spice paste, bay leaves, and kaffir lime leaves and cook, stirring frequently, for 6 to 8 minutes until the paste darkens slightly and the oil begins to separate at the edges.
- Pour the sautéed paste and the celery pieces into the reserved chicken broth and simmer uncovered for 15 minutes to meld the flavors. Taste and adjust seasoning with additional salt if needed.
- Once the chicken is cool enough to handle, remove and discard the skin and bones, then shred the meat into bite-sized pieces. Divide the drained rice vermicelli among four deep soup bowls and top each with shredded chicken and two egg halves.
- Ladle the hot spiced broth over each bowl, then generously sprinkle with fried shallots, celery leaves, and scallions. Serve immediately with lime wedges on the side for squeezing over the top.
Cook’s Notes
- Toast the candlenuts in a dry skillet over low heat for 2 minutes before blending to deepen their nutty aroma.
- For an even richer broth, simmer 300 g of chicken backs or wings alongside the whole chicken, then strain before adding the spice paste.
- Traditional versions sometimes include sliced compressed rice cakes (ketupat) in place of rice vermicelli — both are authentic.
- The fried shallots are essential and should be added at the very last moment so they stay crispy in the hot broth.
- Squeeze the lime just before sipping to lift the earthy galangal notes and balance the richness of the broth.
