Experience transcendence through your tastebuds with this unique Soto recipe featuring Fusilli pasta. The al dente texture of Fusilli pairs perfectly with the iconic Asian flavours of Soto. Topped with tender shredded chicken, it’s all the flavours you love with a fresh twist!

Pair this with the refreshing Coconut Nectar Lemonade that is a perfect fusion of sweet and sour.

Ingredients:

Adjust Servings
1 tbsp Naturel Extra Light Olive Oil
1 tbsp Naturel Reduced Fat Spread
1 tbsp onion paste
1 tbsp garlic ginger paste
1 tbsp turmeric powder
2 tbsp rempah sup spice blend
1 cinnamon stick
3 cardamom pods
3 cloves
1 bone in chicken leg
1 litre water
1 tbsp salt
Naturel Organic 100% Italian Durum Wheat Fusilli
Naturel Avocado Olive Oil Spray
Frozen Begedil
Coconut Nectar Lemonade
1 tbsp Naturel Organic Coconut Nectar
150ml water
30ml lemon juice

Directions

1
Instructions:
- Add Naturel Extra Light Olive Oil and Naturel Reduced Fat Spread into a pressure cooker pot and add onion, ginger garlic paste, turmeric powder, rempah sup and whole spices. Sauté until fragrant for about 5 minutes.
- Add in chicken leg and sear for about 3 minutes, then add water.
- Pressure cook on high for 20 minutes.
- Remove the chicken leg and remove the bone from the meat, and shred the chicken.
- Add salt to the soup.
- Meanwhile, boil a pot of water with some salt and cook pasta as per packet instructions.
- Airfry some frozen begedil by spraying Naturel Avocado Olive Oil spray, cook at 200 degrees for 10 minutes.
- To serve soto fusilli, place fusilli, shredded chicken and veggies onto a bowl. Spoon some soup over, and sprinkle with coriander leaves and spring onion. Top with begedil.
- Make a drink to your fusilli soto! To a glass, add 1 tbsp Naturel Organic Coconut Nectar, ice cubes, lemon juice and water. Stir and serve.