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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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