CHICKEN TURMERIC SOUP
454.5
Ingredients:
- 150g chicken breasts
- 40g vermicelli noodles (raw weight)
- 1g Thinly sliced red chili, to serve
Turmeric Spice Paste:
- 1 teaspoon finely grated turmeric
- 2g red chilies, chopped
- 3g lemongrass stalks (inner core only), finely grated
- 2 garlic cloves, chopped
- 1 teaspoon extra virgin olive oil (7g)
Tumeric Lemongrass Broth:
- 400ml chicken stock
- 1 teaspoon tamarind puree
- 1 teaspoon fish sauce
- 1 teaspoon lime juice
- Salt and pepper to taste
Instructions:
- For the spice paste, whisk all ingredients in a food processor until a paste.
- Cut the chicken into small cubes and season with the processed spice paste.
- Heat a pan over medium heat. Add the seasoned chicken and cook stirring occasionally for approximately 2- 3 minutes.
- Add all the broth ingredients and the vermicelli noodles, except the sliced red chili, and bring to a boil. Reduce heat to low and simmer for 10 minutes or until slightly reduced.
- Skim the fat with a spoon and add the sliced red chili.
- Season with salt and pepper and seve hot.
Nutrition Facts:
- Calories: 454.5 Cal
- Protein: 39.7g
- Carbs: 43.7g
- Fat: 12.9g
