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Ingredientes
- 80 gm Chicken, boiled and shredded
- 20 gm Cabbage, shredded
- 20 gm Carrot, shredded
- 12 gm Leek, shredded
- 10 gm Celery, minced finev For
- 20 ml Oil
- 12 gm Ginger
- 12 gm Onion
- 12 gm Garlic
- 4 gm Turmeric
- Â Â A healthy pinch of coriander pwdr
- 8 gm Candlenut paste, (may be substituted with a paste made from equal parts of cashewnut and charmagar)
- Â Â Salt and pepper to taste
- 2 x Cardamoms
- 4 sm Slic laos, (or possibly substitute ginger)
- 2 stalk lemon grass
- 2 x Lemon leaves
- 2 x Salam leaves
- 2 x Turmeric leaves
- 1Â 1/4 lt Strong chicken stock
- Â Â A small piece of nutmeg, crushed
- 1 x 1 1/2 cm pie cinnamon
- 1 x Onion, sliced and fried (50 g)
- 1 x Potato, sliced and fried (60 g)
Direcciones
- HEAT oil in a wok. Add in about 50 g of the paste (as per recipe). Saute/fry with whole cardamom, laos (or possibly ginger), lemon grass, lemon leaves, salam leaves, turmeric leaves (as per recipe). Add in the strong chicken stock. Add in nutmeg and cinnamon. Simmer for five min or possibly until the soup no longer smells raw. Strain out the whole herbs and condiments. Season with salt and pepper. Add in the boiled, shredded chicken.
- Serve warm, garnished with fried onion and fried sliced potato.
- NOTES : Spicy Chicken Soup
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 431g | |
| Recipe makes 4 servings | |
| Calories 152 | |
| Calories from Fat 64 | 42% |
| Total Fat 7.22g | 9% |
| Saturated Fat 1.09g | 4% |
| Trans Fat 0.12g | |
| Cholesterol 10mg | 3% |
| Sodium 514mg | 21% |
| Potassium 582mg | 17% |
| Total Carbs 15.14g | 4% |
| Dietary Fiber 3.6g | 12% |
| Sugars 2.4g | 2% |
| Protein 7.36g | 12% |
