I guess for most Filipinos this will look similar to the Sotanghon soup without the annatto seeds, well I can tell you that it looks similar but it taste quite different because the Filipino version has a base of chicken and garlic while Kimlo is more of a chicken, vegetable and fish ball combination. This dish is an combination of two cuisines, namely Indonesian and Chinese and has been prepared in Indonesia for more than a hundred years now.
The soup has no set ingredients but the most common ones are prawns, cabbages, carrots, celery, tomatoes, wood ear fungus, beef balls (bakso sapi), fish balls, sweet peas and chicken to name some; this is then served on a chicken soup base together with glass noodles.
- 100 grams glass noodles, soaked and softened in water
- 300 g boneless chicken thighs
- 200 g fish balls
- 1 cup rehydrated wood ear fungus
- 3 carrots, sliced
- 2 tbsp kicap manis
- 1 litre chicken stock
- 500 ml water
- 2 shallots, thinly sliced
- 4 cloves garlic, minced
- fish sauce
- freshly ground black pepper
- spring onions, sliced to garnish
- celery leaves, sliced to garnish
- In a pot boil chicken breast in water until cooked, remove chicken from the part and flake. Set it aside.
- In a soup pot add oil then sauté shallots and garlic.
- Add chicken, fish balls, wood ear fungus and kicap manis, stir fry for 4 minutes.
- Pour chicken stock and water used for boiling chicken, add the carrots then bring to a boil then simmer for 10 minutes.
- Add the noodles and cook for 2-3 more minutes, turn heat off then garnish with scallions and celery leaves.