Turmeric Chicken Soup

Blanched Vegetables and Vermicelli

• 1500 g water
• 100 g mung bean sprouts
• 85 g rice vermicelli
  of 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