Turmeric Chicken Soup

Name: Turmeric Chicken Soup
Prep time: 10 min
Cook time: 50 min
Total time: 50 min
Yield: 5 portions
Ingredients: 1500 g water; 100 g mung bean sprouts; 85 g rice vermicelli; 100 g cabbage; 100 g Indonesian yellow spice paste; 1 free-range chicken; 5 fresh kaffir lime leaves; 3 fresh salam leaves; 1 ½ tsp salt; 1 tsp chicken stock powder; ¼ tsp ground white pepper; 5 hard-boiled eggs; 2 lime; 1 sprig Chinese celery; crispy fried shallots

Pas d’évaluation

Prép. 10min

Total 50min

5 portions

Ingrédients

Blanched Vegetables and Vermicelli

water
1500 g
mung bean sprouts
100 g
rice vermicelli
85 g
85 g cellophane noodles, (glass noodles)
cabbage cut in thin slices
100 g

Turmeric Chicken Soup

Indonesian yellow spice paste room temperature
100 g
free-range chicken (approx. 600 g), whole, feet and neck removed, cut into 8 pieces (see tips)
1
fresh kaffir lime leaves
5
fresh salam leaves
3
salt adjust to taste
1 ½ tsp
chicken stock powder
1 tsp
ground white pepper
¼ tsp
hard-boiled eggs peeled, cut in halves
5
lime cut in wedges
2
Chinese celery chopped, to garnish
1 sprig
crispy fried shallots to garnish