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Spiced chicken soup
Preparation time : 20 minutes
Cooking time : 1 ¼ hours
Serves : 4 – 6
INGREDIENTS
1.5 litres / 2 ½ pints Water
1x 1.2 kg / 2 ½ lb Chicken quartered
4 Green king prawns, halved
Salt and pepper
2 macadamia nuts, chopped
4 shallots, chopped
2 garlic cloves, chopped
2 teaspoons grated root ginger
pinch of turmeric
pinch of chilli powder
vegetable oil for shallow frying
1 tablespoon light soy sauce
about 75g / 3 oz bean sprouts
1 potato, peeled and cut into very thin rounds
METHOD: Place the water in a pan and boil. Add the chicken, prawns and salt and pepper to taste. Cover and simmer for 40 minutes. Strain and reserve 1.2 litres / 2 pints of the liquid. Shred the meat from the chicken and shell and chop the prawns. Puree the macadamias, shallots, garlic and ginger in a liquidizer, add the turmeric and chilli powder and mix well. Heat 2 tablespoons of oil in a wok or frying pan, add the reserved liquid, the soy sauce, chicken and prawns. Simmer for 10 minutes. Add the remaining cooking liquid and simmer for a further 10 minutes. Add the bean sprouts and cook for 3 minutes. Meanwhile, fry the potato slices in hot oil until crisp. Serve hot
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