Chicken soup recipe

Ingredients /nutrition

• vegetable oil
• 250 g sliced shallots
• 10 g turmeric
• 15 g ginger
• 1 stalk lemon grass
• 13 bowls water
• 1 1/2 kg chicken, cut into bite size pieces
• 450 g bean sprouts
• 2 stalks sliced spring onion
• 2 stalks diced Chinese celery
• 1 tsp salt 1 tsp sugar
• 5 cloves
• 3 cardamoms
• 1 star anise
• 1/2 tsp white pepper

Methods / instructions

1. Heat up oil in a pan and deep fry shallots until fragrant. Set aside.
2. Meanwhile, process turmeric, ginger and lemon grass in a food processor. Set aside.
3. Bring water to boil with chicken and cook for 30 minutes.
4. Shred chicken and set aside.
5. Return chicken bones into soup and continue to cook for a further 20 minutes.
6. Heat up oil in a saucepan and saute remaining ingredients until fragrant.
7. Add in reserved shallots, spice puree, shredded chicken and soup.
8. Cook under low heat for 1/2 hour.
9. Strain soup and adjust season if required.
10. Serve hot.

Servings: 4

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