Makes 5 bowls
Ingredients:
2 chicken thighs
1 stalk of lemon grass white part only, bruised
About 1 inch of turmeric
About 1/2 inch of ginger
2 cloves of garlic
8 shallots
1 tbsp coriander seeds
4 candlenuts
3 makrut lime leaves
3 bay leaves
1.2 liter of water
Salt and pepper to taste
For garnish:
Vermicelli noodles
Boiled egg
Bean sprouts
Chili crisp
How to make:
-Put all ingredients into a blender, except the bay leaves and water, and blend until smooth. You can add a little of water to make it easier to blend.
-Heat a pan with a little oil over medium heat. Add the blended paste and chicken, and saute.
-Pour in the water and add the bay leaves.
-Once it comes to a boil, lower the heat and simmer for about 25 minutes, or until the chicken is fully cooked. Add salt and pepper to taste. Turn off the heat.
-Take the chicken out and let it cool before shredding the chicken
-To serve, place noodles and boiled bean sprouts in a bowl, then ladle the chicken soup over them.
-Garnish with shredded chicken, boiled egg, chili crisp, and cashews.
Selamat makan!
