Mee Soto

Get this classic recipe by Sarah Benjamin from Cooking For Love.

Ease of Cooking

Method of Cooking

Prep Time
10 minutes

Cooking Time
4 hours

8 servings


  • 16 shallots
  • 8 cloves of garlic
  • 1 piece fresh turmeric
  • 4 centimetre piece of ginger
  • 2 teaspoons ground white pepper
  • 2 tablespoons toasted coriander seeds
  • 6 toasted candlenuts
  • 8 tablespoons vegetable oil
  • 1 kilogram of chicken bones
  • 1 litre water
  • 4 centimetre piece of galangal
  • 2 cloves
  • 4 lemongrass stalks
  • 1 teaspoon salt
  • 16 individual bundles tunghoon/glass noodles
  • 250 grams chicken meat (shredded)
  • 200 grams tau gay (washed and tailed)
  • 1 bunch Chinese celery (chopped finely)
  • 1 bunch spring onion (chopped finely)
  • 1 bottle fried shallots


  1. Blend shallots, 8 cloves of garlic, turmeric, ginger, ground white pepper, coriander seeds, and candlenuts together in a food processor until combined into a paste.
  2. Fry the spice mixture in vegetable oil until oil has separated. Set aside.
  3. Pound galangal and lemongrass lightly to release flavour.
  4. In a pot of water, add the rempah mixture, chicken bones, galangal, lemongrass, cloves, and salt. Bring to boil.
  5. Lower the fire and cook on a simmer for 4 hours.
  6. To serve, ladle the broth in a serving bowl. Place the glass noodles in the middle of the bowl, and add on the rest of the ingredients to your personal preference.

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