| Ingredient |
Amount |
Calories |
| Onions |
150g |
60kcal |
| Chicken broiler, raw, meat and skin |
500g |
1075kcal |
| Egg boiled |
100g |
155kcal |
| Ginger root |
15g |
12kcal |
| Turmeric ground |
3g |
9kcal |
| Garlic |
6g |
9kcal |
| Stock, chicken, home-prepared |
1000g |
360kcal |
| Soy Sauce made from soy and wheat (Shoyu) |
32g |
17kcal |
| Mung beans, mature seeds, sprouted, raw |
100g |
30kcal |
| Rice noodles, cooked |
200g |
216kcal |
| Sauce, fish, ready-to-serve |
18g |
6kcal |
Recipe Instructions:
Ingredients:
• 500g chicken, cut into pieces
• 200g rice noodles, cooked
• 100g bean sprouts
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 thumb-sized piece of ginger, minced
• 1 tsp ground turmeric
• 1 liter chicken stock
• 2 tbsp soy sauce
• 1 tbsp fish sauce
• 2 hard-boiled eggs, halved
• Fresh cilantro and lime wedges (for garnish)
Instructions:
1. In a pot, heat oil over medium heat. Add the onion, garlic, and ginger. Sauté until fragrant.
2. Add the chicken and turmeric. Cook until the chicken is browned.
3. Pour in the chicken stock and bring to a boil. Reduce heat and simmer until the chicken is cooked through.
4. Add the soy sauce and fish sauce. Simmer for another 5 minutes.
5. Divide the cooked rice noodles and bean sprouts into serving bowls. Ladle the hot broth and chicken over the noodles.
6. Top with halved eggs, fresh cilantro, and lime wedges.
