Be bowled over
Slurp up these delicious hearty and warming soups
Ingredients
• 5cm-piece fresh ginger, peeled, chopped
• 4 garlic cloves, chopped
• ½ red onion, chopped
• 1 long fresh red chilli, chopped
• 1 tbsp peanut oil
• 1 tsp turmeric
• 8 (about 1kg) chicken drumsticks
• 750ml (3 cups) chicken style liquid stock
• 1 lemongrass stick, bruised
• 3 fresh kaffir limes leaves
• 200g rice vermicelli noodles
• Hard-boiled eggs, to serve
• Sambal oelek, to serve
• Green shallots, thinly sliced
• Fried shallots, to serve
• Fresh bean sprouts, to serve
• Fresh coriander leaves, to serve
Method
1 Process the 5cm-piece fresh ginger, peeled, chopped, 4 garlic cloves, chopped, 1/2 red onion, chopped and 1 long fresh red chilli, chopped in the bowl of a small food processor until a smooth paste forms, adding 1 tbs water if necessary.
2 Heat the 1 tbsp peanut oil in a large saucepan over medium heat. Add the ginger paste and 1 tsp turmeric. Cook, stirring often, for 5 minutes or until aromatic. Add the 8 (about 1kg) chicken drumsticks and stir to coat. Add the 750ml (3 cups) Massel chicken style liquid stock, 3 cups water, 1 lemongrass stick, bruised and 3 fresh kaffir limes leaves. Season well with salt. Simmer, uncovered, for 1¼ hours or until the meat is falling off the bone. Transfer the chicken to a plate. Set aside for 5 minutes to cool slightly. Use a sharp knife to remove the meat from the bone. Coarsely chop the meat.
3 Meanwhile, place the 200g rice vermicelli noodles in a heatproof bowl. Cover with boiling water. Set aside for 20 minutes to soak. Drain.
4 Discard lemongrass from the soup. Divide the noodles among serving bowls. Top with the chicken. Ladle over the soup. Top with hard-boiled eggs, sambal oelek, green shallots, thinly sliced, fried shallots, fresh bean sprouts and coriander leaves, if serving.