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Ingredients
Blanched vegetables and vermicelli
- 1500 g water
- 85 g vermicelli noodles
- 100 g bean sprouts
- 100 g cabbage, cut in thin slices
- 110 g Indonesian yellow spice paste
- 600 g chicken thighs, bone in
- 5 makrut lime leaves
- 3 fresh salam leaves
- 1 ½ tsp sea salt
- 1 tsp ground white pepper
- ¼ tsp Chicken stock paste
Turmeric Chicken Soup
- 4 hard-boiled eggs, peeled, cut in halves
- 1 stalk celery, chopped, to garnish
- fried shallots, to garnish
- 2 lime, cut in wedges
- Nutrition
- per 1 portion
- Calories
- 1638 kJ / 391.5 kcal
- Protein
- 22.3 g
- Carbohydrates
- 21.1 g
- Fat
- 24.4 g
- Saturated Fat
- 7.8 g
- Fibre
- 2.7 g
- Sodium
- 721.6 mg
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