Chicken and Noodle Soup Recipe

Origin: Fusion Period: Modern

Ingredients:

400g Chicken breast, shredded
2 Garlic cloves, crushed
2 tsp Ground Cumin
1/2 tsp Ground Turmeric
1.5l Water
1 Chicken Stock Cube
1 tbsp Sugar
1/2 tsp Shrimp paste
3 tsp Sambal Olek
2 tsp Laos powder (dried, powdered, galangal)
50g Rice Vermicelli
160g Bean Sprouts
3 Lettuce Leaves, shredded
2 tbsp Coriander Leaves, chopped

Chicken and Noodle Soup Preparation:

Method:

Cut chicken into 2cm slices. Combine garlic, cumin and turmeric in pan, stir over heat for about 1 minute or until fragrant. Add the chicken, water, stock powder, sugar, shrimp paste, sambal olek and galangal to the pan, stir until combined. Bring to boil; simmer, uncovered, for 10 minutes.

Add vermicelli to the pan and simmer for 10 minutes. Stir in the bean sprouts, lettuce and coriander. Cook for 1 minute more and serve. (This dish can be prepared a day ahead. Store, covered, in refrigerator and re-heat before serving.)

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