Chicken soup with vegetables and eggs

This Balinese soup, jukut siap, works perfectly as a first course with a light fish mains.

Time

1 hour 30 minutes total: 30 minutes attended, 1 hour unattended

Storage notes

can be kept for 3 days in the refrigerator, but quality will diminish 

Difficulty

very easy 

Special requirements

sous vide 

Yield

1500 g (servings 2 3)

Ingredients
Weight
Volume
Procedure
A
Chicken breast
180 g
1½ breast
1
Cook sous vide at 58°C / 136°F for 1 hour. (Alternatively, bring stock from B to boil then remove from heat, add chicken breast and cover for 16 minutes.)
2
Shred finely.
3
Set aside.
B
Chicken stock
1500 g
6¼ cup
4
Bring to the boil.
C
Salam leaves
1 g
1 leaf
Kaffir lime leaves, bruised
1 g
1 leaf
Chili, red
10 g
2 small
Black pepper
1.5 g
½ tsp
5
Add to boiling stock B.
6
Reduce to 750 g.
D
Cabbage
100 g
1 cup
Bean sprouts, rinsed to clean
100 g
½ cup
Celery, sliced
25 g
1½ stalk
Scallions, finely sliced
25 g
5 small
7
Add to reduced stock C.
8
Simmer 2 minutes.
E
Mung bean vermicelli (glass noodles), blanched and drained
50 g
9
Place in the bottom of serving bowls.
0
Top with shredded chicken A.
-
Pour over the broth D.
F
Eggs, hard boiled
140 g
2 eggs
Fried shallots
10 g
1 tbsp
=
Garnish and serve.

Type soup

Author

Yield

g

Servings

Serving size 500750 g

Serve

Per
serve
Energy (kcal)406.5
Energy (kJ)1701.6
Protein (g)27.5
Fat (g)16.5
Carbs (g)33.9
Sugars (g)8.9
Fiber (g)3.2
Sodium (mg)673
Cholesterol (mg)218.4

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