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

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Difficulty easy

Preparation time 10 min

Total time 50 min

Serving size 5 portions

Ingredients

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

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

Nutrition: per 1 portion
Calories: 3225 kJ / 771 kcal
Protein: 41 g
Carbohydrates: 55 g
Fat: 49 g
Saturated Fat: 16 g
Fibre: 3 g
Sodium: 1104 mg