Chicken soup

Name: Chicken soup
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 9
Ingredients: 2 garlic cloves, 1 onion; 1 (approx. 1.3 kg) Chicken; 2 stem(s) Parsley; 2 TABLESPOONS dried lemongrass; 7-10 Tbsp salt, 1 tsp peppercorns; 400 g Potatoes, 250 g leek; 200 g Mung bean sprouts; 4-5 eggs, 50 g glass noodles; 7-10 Tbsp fresh cilantro; 7-10 Tbsp Sambal Oelek, soy sauce; 7-10 Tbsp Peanuts and fried onions

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 9

2 garlic cloves, 1 onion
1 (approx. 1.3 kg) Chicken
2 stem(s) Parsley
2 TABLESPOONS dried lemongrass
7-10 Tbsp salt, 1 tsp peppercorns
400 g Potatoes, 250 g leek
200 g Mung bean sprouts
4-5 eggs, 50 g glass noodles
7-10 Tbsp fresh cilantro
7-10 Tbsp Sambal Oelek, soy sauce
7-10 Tbsp Peanuts and fried onions

Directions

1
Peel and finely chop the ginger, garlic and onion. Wash the chicken and parsley. Cook everything with lemon grass, 1 teaspoon salt and peppercorns in 2 l water for 1 hour
2
Wash the potatoes and cook for about 20 minutes. Quench, peel and dice
3
Clean, wash and chop the leek. Wash the sprouts. Boil eggs for 10 minutes, peel and cut into eighths. Scald the noodles and quench
4
Remove the chicken meat and cut into pieces. Sieve broth and heat up. Chop coriander, sprinkle over. Arrange all side dishes