Mee sup ayam or we called it “Mee Sop”, is one of the very famous street foods at my home town. The street vendors usually made this to order. This humble food has made its way into restaurant menu however and has gained even more popularity lately, not only among the young people, but also the older generations. In fact, nearby our house, there is one mee sup stall that has been known to be the best mee sup in town. If you are from Medan, you know which one I’m talking about 😉 We’ve eaten there several times too. Business is so good that they are sold out in just few hours of opening. Crazy isn’t it ? They also serve fresh coconut drink in coconut shell, which I find it very refreshing.

Mee sup is basically a noodle soup topped with shredded chicken. However, like the mee rebus, the broth is the key of the dish. So, it is important to make the soup taste good. The soup is brewed from the goodness of all kind of spices you can think of . Simple, delicious and can be very addicting too (at least to me and most people who have this before).

MEE SUP / NOODLE SOUP (4-6 servings)
What you will need:
  • 1 lb of yellow noodles
  • 1 lb of rice noodle stick/bee hoon
  • 6 bone-in chicken thighs (separate the meats from the bones, keep the bones)
  • 10 stalks of Chinese celery (keep the leaves for garnish) or 5 stalks of regular celery
  • 1 medium size cinnamon stick
  • Thumb-size of galangal
  • 1 stalk of lemon grass
  • 8 cups of water
  • Salt to taste
  • 2 Tbsp Soy sauce
Things to be ground in food processor (add a bit water if you need to):
  • 10 shallots (peeled)
  • 1 bulb or garlic (peeled)
  • 5 mixture of green and red bird's eye chili
Bouquet garni (spices to be wrapped in cheese cloth):
  • 3 cardamoms
  • 6 bay leaves
  • 5 cloves
  • 3 star anises
  • 1 tsp of whole white peppercorns
  • 3 Tbsp of canola oil plus more to fry the chicken meat
  • 2 cups of beansprouts (blanched in boiling water for few seconds)
  • A bunch of Chinese celery leaves (finely chopped)
  • Fried shallots crisp
  • Indonesian sweet soy sauce/kecap manis to drizzle on top
  • 1 oz of green bird's eye chili (grind into paste with a bit of water)
  • 2 Tbsp of Indonesian sweet soy sauce/kecap manis
  1. Bring a pot of water to a boil to blanch the noodles. Blanch the yellow noodles and run them through cold water. Set aside. In the same pot of water, cook the rice noodle stick until they are soft and then run through cold water and set aside
  2. Bring 8 cups of water to boil in a big pot to cook the stock
  3. In a meantime, heat 3 tbsp of canola oil in a skillet, saute ground spices until fragrant and add into the boiling water in the pot
  4. Add in the bouquet garni and the rest of the ingredients in except for the garnishes and seasonings. Bring it to boil again, then lower heat to low-medium and let it gently simmer until chicken meat is cooked through (about 45 minutes), remove the chicken meat out and set aside and let cool. Season the chicken meat with 2 Tbsp of soy sauce for deep-frying later
  5. Leave the bones and the rest of the ingredients in. Let it continue slowly cook for another 30-45 minutes. Have a taste and season with salt. Turn off the heat and strain the soup and discard the rest. Now you should have a clear broth, which is the base of this mee sup
  6. Heat up generous amount of oil to fry the chicken meat. The oil doesn't have to cover the chicken. As the chicken is already cooked, the frying is only to brown them and to create some crunch. Remove and let them cool before shredding the meat
  1. Prepare individual serving bowl. Portion the noodle into individual serving bowl by mixing half with yellow noodles and another half with the rice stick noodles. Top with shredded chicken meat and bean sprouts. Laddle the hot soup over the noodle. Garnish with fried shallots crisp and celery leaves. Drizzle with some Indonesian sweet soy sauce on top if you like. Serve with the chili on the side and you are good to go


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