Name: Malaysian chicken noodle soup
Cook time: 40 min
Total time: 40 min
Yield: 6
Ingredients: 2 clove garlic, crushed; 3 teaspoon ground cumin; 1/2 teaspoon ground turmeric; 400 gram chicken breast fillets, sliced thickly; 1.5 litre chicken stock; 1 tablespoon white sugar; 1/2 teaspoon shrimp paste; 3 teaspoon sambal oelek; 2 centimetre piece fresh galangal (10g), grated finely; 50 gram rice vermicelli noodles; 1 cup (80g) bean sprouts; 3 butter lettuce leaves, shredded; 2 tablespoon coarsely chopped fresh coriander

Ingredients

2 clove garlic, crushed

3 teaspoon ground cumin

1/2 teaspoon ground turmeric

400 gram chicken breast fillets, sliced thickly

1.5 litre chicken stock

1 tablespoon white sugar

1/2 teaspoon shrimp paste

3 teaspoon sambal oelek

2 centimetre piece fresh galangal (10g), grated finely

50 gram rice vermicelli noodles

1 cup (80g) bean sprouts

3 butter lettuce leaves, shredded

2 tablespoon coarsely chopped fresh coriander

Method

1.Stir garlic, cumin and turmeric in large saucepan over heat about 1 minute or until fragrant.

2.Add chicken, stock, sugar, paste, sambal oelek and galangal to pan; stir until combined, bring to a boil. Reduce heat, simmer, uncovered, 10 minutes.

3.Add noodles to pan; simmer 10 minutes.

4.Stir in bean sprouts, lettuce and coriander.

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