Description Edit

A Malaysian style Chicken soup

Ingredients Edit

Directions Edit

  1. Heat oil in wok and fry onions, garlic and ginger until onions are transparent. Add macademia nuts, ground coriander and chile paste. Stir fry for 3 minutes. Add Chicken parts and stir fry for 5 minutes. Add water, bring to boil and simmer for 45 minutes. Remove Chicken parts, strip meat from bones, discard skin and bones. Strain stock and return to boil. Add salt and pepper to taste. Place noodles, bean sprouts and Chicken meat in bowls and pour soup over. Garnish with fried shallots and eggs. Serve hot. Serves 4 bowls.

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