Chicken Soup Vermicelli with Soup Seasoning

A comforting, light noodle dish featuring delicate rice vermicelli (bihun) steeped in an aromatic, herb-infused chicken broth.

COOKING INFORMATIONS

Prep Time

15 mins

Cook Time

30 mins

Servings

INGREDIENTS:

Spices Ingredient: • Coriander seeds • Fennel seeds • Cinnamon stick • Black pepper • White pepper • Cloves • Cardamom pods Cooking Ingredients: • 50ml cooking oil • 4 shallots (60g), blended • 2 cloves garlic (4g), blended • 1⁄2 inch ginger (4g), blended • 600g chicken, cut into small pieces • 4 potatoes (60g), cut into pieces • 24g soup seasoning powder • 6 cups water • 5g + 3g + 2g salt, or to taste • 10g coriander leaves • Spring onions, to taste • 5g fried onions • Vermicelli, as needed

COOKING INSTRUCTIONS

1. Pound coriander seeds, fennel seeds, cinnamon stick, black pepper, white pepper, cloves and cardamom pods until finely ground, or use pre-ground spices or ready-made spice powder.

2. Heat 50ml cooking oil in a pot, add the blended shallots, garlic and ginger, and sauté until fragrant.

3. Add the ground spices and soup seasoning powder, then stir well until combined and fragrant.

4. Add the chicken and potatoes, then stir until well coated with the spices.

5. Pour in 6 cups of water, stir well, and bring the soup to a boil.

6. Cover and simmer for approximately 15 minutes or until the chicken and potatoes are tender, then season with salt to taste.