Instructions: HEAT oil in a wok. Add about 50 g of the paste (as per recipe). Saute with whole cardamom, laos (or ginger), lemon grass, lemon leaves, salam leaves, turmeric leaves (as per recipe). Add the strong chicken stock. Add nutmeg and cinnamon. Simmer for five minutes or till the soup no longer smells raw. Strain out the whole herbs and condiments. Season with salt and pepper. Add the boiled, shredded chicken.
Serve hot, garnished with fried onion and fried sliced potato.
NOTES : Spicy Chicken Soup
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