Soto ayam turmeric chicken soup with noodles and egg

Ingredients

For 1 serving

• Chicken breast120 g
• Eggs1
• Glass noodles45 g
• Chicken broth450 ml
• Turmeric1 teaspoon
• Lemongrass10 g
• Ginger8 g
• Garlic1 clove
• Shallot20 g
• Bean sprouts50 g
• Cabbage60 g
• Lime0.3
• Peanut oil1 teaspoon
• Saltto taste

Contains: nuts, eggs, celery,

Method

1. Peel the shallot, garlic and ginger and pound them in a mortar with the turmeric to a paste. Heat the groundnut oil in a pan over medium heat and fry the paste for 2 minutes, until fragrant.
2. Pour in the chicken stock, add the bruised lemongrass and the whole chicken breast, bring to the boil and simmer gently for 15 minutes, until the chicken is white in the centre.
3. Meanwhile bring a small pan of water to the boil, lower in the egg and hard-boil it for 8 minutes; cool and peel. Cover the mung bean noodles with boiling water and leave for 5 minutes, until clear; drain.
4. Finely shred the white cabbage, rinse the bean sprouts and cut the lime into a wedge. Lift the chicken out of the broth and shred it with two forks; discard the lemongrass.
5. Put the noodles, cabbage, bean sprouts and chicken in the bowl.
6. Bring the broth back to the boil, season with salt, pour it piping hot into the bowl and serve with the halved egg and the lime wedge.