Turmeric Chicken Soup

Turmeric Chicken Soup

Nessuna valutazione
Prep. 10min
Totale 50min
5 portions

Ingredienti

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

Valori nutritivi per 1 portion

Calorie 771 kcal / 3225 kJ
Proteine 41 g
Grassi 49 g
Carboidrati 55 g
Fibre 3 g
Grassi saturi 16 g
Sodio 1104 mg

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