Thai Chicken and Kalebanzo Vegetable Soup
Portions:
35Preparation Time:
Cooking Time:
Ingredients
- 10 L (40 cups) chicken stock
- 2 bags (4 kg) Arctic Gardens Kalebanzo Blend
- 1.5 kg (10 cups) cooked chicken, cut in small cubes (about 40 g per serving)
- 45 ml (3 tbsp) garlic, chopped
- 75 ml (5 tbsp) ginger, chopped
- 625 ml (2 ½ cups) onion, chopped
- 125 ml (½ cup) Nuoc mam sauce (fish sauce)
- 10 ml (2 tsp) Sambal Oelek (chili paste)
- 900 g (2 bags) rice vermicelli
- 60 ml (4 tbsp) fresh cilantro, chopped
Preparation
- Soak the rice vermicelli in hot water for 20 minutes.
- Bring chicken stock to a boil.
- Add chicken cubes, garlic and onions. Simmer gently for 15 minutes.
- Add Kalebanzo Blend and simmer for 10 minutes.
- Add Nuoc mam sauce, Sambal Oelek and drained rice vermicelli.
- Pour 500 ml (2 cups) of soup per serving. Serve with soya sauce to taste.
