Estimated Nutrition (whole recipe, rough)
Counts 11 of 14 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Walnut | 1 walnut half (4g) | 26 |
| Chili | 1 tsp (2.7g) | 8 |
| White Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | not in our table | 0 |
| Water | not in our table | 0 |
| Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup onions, chop coarsely
- 3 cloves garlic, chop finely
- 1cm ginger, chop finely
- 1 tbsp macademia nuts, chop finely
- 1 tsp ground coriander
- 1 tsp chili paste
- 500g chicken parts, bite-size pieces
- 6 cups water
- 1 tsp salt
- 1/2 tsp ground white pepper
- 2 cups rice noodles, cooked
- 2 cups bean sprouts
- oil for frying
- 2 eggs, hard boiled and cut into wedges
- 1/2 fried shallots, for garnishing (optional)
Directions
Heat oil in wok and fry onions, garlic and ginger until onions are transparent. Add macademia nuts, ground coriander and chili paste. Stir fry for 3 minutes. Add chicken parts and stir fry for 5 minutes. Add water, bring to boil and simmer for 45 minutes. Remove chicken parts, strip meat from bones, discard skin and bones. Strain stock and return to boil. Add salt and pepper to taste. Place noodles, bean sprouts and chicken meat in bowls and pour soup over. Garnish with fried shallots and eggs. Serve hot. Serves 4 bowls.
Category:Malaysian Recipes
Category:Malaysian Soups