Ingredients
- Chicken meat (with some skin), cut into strips 1 kg
- Lemongrass 20 gm
- Galangal 10 gm
- Ginger 10 gm
- Garlic 6 gm
- Onion 30 gm
- Turmeric, fresh 15 gm
- Cumin seeds 15 gm
- Fennel seeds 15 gm
- Coriander seeds 20 gm
- Salt 12 gm
- Sugar 120 gm
Peanut Sauce
- Onion 40 gm
- Ginger 10 gm
- Lemon grass 10 gm
- Galangal 6 gm
- Chilli paste 200 gm
- Sugar 100 gm
- Salt 12 gm
- Peanut, roasted, skin off 300 gm
- Water 800 ml
- Tamarind juice 80 gm
- Cooking oil 200 ml
Side dish
- instant nasi impit 10 pcs
- Cucumber, cut sliced 1 no
- Onion, cut sliced peanut sauce 2 nos
Method
- Place water, pumpkin, onion, carrot, chicken stock in large pot and bring to the boil.
- Simmer for 1 hour or until pumpkin is tender.
- Remove soup from heat and puree soup in a blender.
- Return soup to pot and heat through. Add salt and pepper to taste.
- Add parsley to decorate.
