Healthy soto soup

• 2 chicken fillets
• 1 onion
• 3 cloves of garlic
• 1 thumb sized piece of ginger, chopped
• 1 tablespoon olive oil
• 2 tablespoons The Spice Club Indo
• 1 stock cube (chicken or vegetable)
• 200 grams of rice noodles
• 2 hard-boiled eggs
• Bunch of Spring Onions
• Bunch of Coriander
• 1 lime
• 2 stalks of lemongrass
• The Spice Club Poke (Optional for garnish)
• Salt and pepper to taste

STEP 1: Boil and Pull Chicken

• Bring a pot of water to a boil over medium heat. Add the chicken breasts, a stock cube and crushed lemongrass.
• Once the water boils, reduce the heat, cover the pot and simmer the chicken breasts for about 15-20 minutes, or until cooked through and no longer pink in the center.
• Remove the cooked chicken from the pot and let it cool for a few minutes. Using two forks, pull the chicken apart into bite-sized pieces. Set the "pulled" chicken aside to add to the soup later.

STEP 2: Baking Aromatics

• Heat 1 tablespoon of olive oil in a large pan over medium heat. Add the chopped onion, garlic and ginger and cook until soft and fragrant.

STEP 3: Prepare the soup

• Add 1 to 1.5 liters of water to the pan, depending on how thick you want the soup. Also add 2 tablespoons of The Spice Club INDO spice mix.
• Bring the soup to a boil, reduce the heat and simmer for 10 minutes to allow the flavors to meld.

STEP 4: Cook and Garnish Rice Noodles

• Cook the rice noodles according to the instructions on the package.
• Add the pulled chicken to the soup and cook for another 5 minutes to warm the chicken through.

STEP 5: Serving

• Remove the bruised lemongrass stalks.
• Divide the cooked rice noodles among 4 bowls.
• Ladle the hot soup over the noodles and garnish each bowl with chopped hard-boiled eggs, sliced ​​spring onion, chopped cilantro and a lime wedge.
• Optionally garnish with The Spice Club POKE or The Spice Club COCO & HAZEL for extra flavour & crunch.
• Season the soup with salt and pepper to taste.