This is a well-known soup in Indonesia and Malaysia. Whenever I felt ill or down, it has always been my tasty “Comfort Food”, snack or as a substantial starter to a dinner party.
This is my way of how to create it. I hope you will like ……
INGREDIENTS:
2 chicken thighs (boiled in 1/2 – 1 litre of water)
4 button & 4 oyster mushrooms (sliced)
4 shallot onions – 1 red onion (both finely sliced)
2 garlic clove (finely grated)
1 thumb-sized fresh ginger (finely chopped)
4 – 6 Chinese brocholli leaves (chopped into chunks)
2 stalks of lemongrass – chop stalks into 6 cms.
3 – 4 Chinese cabbage leaves ( chopped)
1 teaspoon powdered tumeric and cumin
2 tablespoons of corn or olive oil
2 hard boiled eggs (cut into quarters for garnish)
handful of cooked runner beans (cooked – optional)
handful of fresh bean sprouts
1 – 2 boiled potatoes (chopped into small chunks)
rice vermicelli noodles(a good fistful – or more if you like)
bunch of fresh coriander (for garnish)
Your “Starter Chopping Board”
Boil the chicken thighs in water with lemongrass, some ginger, tumeric and cumin powder, some black pepper & pinch of salt for 20 minutes plus or until the meat is is almost falling off the bone.
Drain the pieces of chicken meat and put aside, keeping the soup broth for later, to be replenished with 1/2 – 3/4 litre of chicken stock – or you can make your own homemade stock from recipe link HERE …….
The rice vermicelli should be placed in a bowl of pre-boiled water for 2 – 3 minutes. Drain the vermicelli in a colander, pour cold water over to cool the noodles and leave on the side.
You can boil the chopped potatoes in the soup broth / chicken stock mix until slightly cooked. Add salt and black pepper to your taste. Drain off the potatoes on a separate plate but keep the broth / stock aside.
Meanwhile, finely chop the vegetables with rest of ginger and garlic and lightly fry until wilted for over a minute in a deep wok / pan. Add the Chinese cabbage and chicken pieces for a few seconds, wouldn’t do any harm to crumble 1/2 chicken stock cube as you fry.
Add the soup broth / chicken stock mix to the vegetable mix in the deep wok and simmer for a few seconds – make sure the contents of the soup remain “al Dente”.
Simmer until heated, then add your chopped chicken pieces – be very careful not to over-cook the vegetables.
Pick a nice deep soup bowl. Put the vermicelli, bean sprouts, boiled chopped potatoes, chopped boiled egg in the soup bowl. Pour the soup and vegetable mix on top. Garnish with chopped coriander and spring onions. I hope you will enjoy!
FOR MORE RECIPES please click below:
Starters, Soups & Side Dishes
Meat & Chicken Dishes
Seafood, Rice, Noodle & Vegetable Dishes
Desserts & Treats
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