with rice vermicelli
A soup from North Sumatra with coconut cream, coriander powder, cardamom and black pepper. Traditionally served with rice or potatoes cakes this recipe uses rice noodles instead.
4 small chicken breasts or thighs
40 gr (2 teaspoons) RASAKU spicy turmeric paste
1 teaspoon coriander powder
3 pieces of cardamom, lightly crushed
1 teaspoon freshly ground black pepper
Juice of 1 large lime
200 ml water
400 ml coconut milk
1 teaspoon sunflower oil
200gr dried rice vermicelli (follow the cooking instructions on pack )
Salt to taste
For the topping:
50 gr pointed cabbage, thinly sliced
50 gr beansprout
1 large red tomato, chopped into small cubes
2 tablespoons crunchy fried shallots (see below)
Some chopped spring onion or flat parsley
For the crunchy shallots:
2 large shallots (70 gr) peeled and sliced thinly
200 gr sunflower oil
Prepare the crunchy shallots
Slice the shallots, add a little salt and deep fry in the sunflower oil until golden brown, then drain and set aside on kitchen paper to absorb excess oil.
Heat a pan, add the coriander powder, black pepper, cardamom and RASAKU spicy turmeric paste. Mix well and cook for 2-3 minutes, stirring all the time.
Add 200 ml water, bring to the boil and add 200 ml coconut cream. Mix well. Add the chicken, bring to the boil, season with salt, stir and cook for around 15 minutes.
Prepare the toppings.
Follow the instructions from the packaging to cook the dried rice vermicelli
Add the remainder of the coconut milk, the lime juice and season with salt.
Remove the chicken from the spiced coconut broth to a large plate or chopping board and sliced the chicken into bite sized strips. Divide the noodles into 4 bowls, add the spiced coconut broth, the chicken and each of the toppings. Serve immediately.