
Devices & Accessories
Turmeric Chicken Soup
Prep. 10 min
Total 50 min
5 portions
Ingredients
Blanched Vegetables and Vermicelli
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water1500 g
-
mung bean sprouts100 g
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rice vermicelli85 g
-
cabbage cut in thin slices100 g
Turmeric Chicken Soup
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Indonesian yellow spice paste room temperature100 g
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free-range chicken (approx. 600 g), whole, feet and neck removed, cut into 8 pieces (see tips)1
-
fresh kaffir lime leaves5
-
fresh salam leaves3
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salt adjust to taste1 ½ tsp
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chicken stock powder1 tsp
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ground white pepper¼ tsp
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hard-boiled eggs peeled, cut in halves5
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lime cut in wedges2
-
Chinese celery chopped, to garnish1 sprig
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crispy fried shallots to garnish
Nutrition per 1 portion
Calories
771 kcal /
3225 kJ
Protein
41 g
Fat
49 g
Carbohydrates
55 g
Fibre
3 g
Saturated Fat
16 g
Sodium
1104 mg
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Culinary Heritage
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International
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