Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 80 grams | Chicken; boiled and shredded |
| 20 grams | Cabbage; shredded |
| 20 grams | Carrot; shredded |
| 12 grams | Leek; shredded |
| 10 grams | Celery; chopped finev For |
| 20 millilitres | Oil |
| 12 grams | Ginger |
| 12 grams | Onion |
| 12 grams | Garlic |
| 4 grams | Turmeric |
| \N \N | A pinch of coriander powder |
| 8 grams | Candlenut paste; (may be substituted |
| \N \N | ; with a paste made |
| \N \N | ; from equal parts of |
| \N \N | ; cashewnut and |
| \N \N | ; charmagar) |
| \N \N | Salt and pepper to taste |
| 2 \N | Cardamoms |
| 4 smalls | Slic laos; (or substitute |
| \N \N | ; ginger) |
| 2 \N | Stalks lemon grass |
| 2 \N | Lemon leaves |
| 2 \N | Salam leaves |
| 2 \N | Turmeric leaves |
| 1¼ litre | Strong chicken stock |
| \N \N | A small piece of nutmeg; crushed |
| 1 \N | 1 1/2 cm pie cinnamon |
| 1 \N | Onion; sliced and fried |
| \N \N | ; (50 g) |
| 1 \N | Potato; sliced and fried |
| \N \N | ; (60 g) |
THE PASTE
FOR THE GARNISHING
HEAT oil in a wok. Add about 50 g of the paste (as per recipe). Saut‚ with whole cardamom, laos (or ginger), lemon grass, lemon leaves, salam leaves, turmeric leaves (as per recipe). Add the strong chicken stock. Add nutmeg and cinnamon. Simmer for five minutes or till the soup no longer smells raw. Strain out the whole herbs and condiments. Season with salt and pepper. Add the boiled, shredded chicken.
Serve hot, garnished with fried onion and fried sliced potato.
Converted by MC_Buster.
NOTES : Spicy Chicken Soup
Converted by MM_Buster v2.0l.