Turmeric Chicken Soup
TM6

Turmeric Chicken Soup

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Ingredients

Blanched Vegetables and Vermicelli

  • 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

Turmeric Chicken Soup

  • 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

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