Indonesian Bihun Sup with Fragrant Spices

Ingredients

• 200g (7 oz) rice vermicelli noodles 200g (7 oz) rice vermicelli noodles
• 1 liter (4 cups) chicken or beef stock 1 liter (4 cups) chicken or beef stock
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
• 2 stalks lemongrass, bruised 2 stalks lemongrass, bruised
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon salt 1 teaspoon salt
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 200g (7 oz) chicken breast, thinly sliced 200g (7 oz) chicken breast, thinly sliced
• 200g (7 oz) shrimp, peeled and deveined 200g (7 oz) shrimp, peeled and deveined
• 1 carrot, julienned 1 carrot, julienned
• 1 cup bean sprouts 1 cup bean sprouts
• 2 scallions, thinly sliced 2 scallions, thinly sliced
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish
• Lime wedges, for serving Lime wedges, for serving

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 4g, 1g
• Carbohydrates (total, sugars): 30g, 2g
• Protein: 24g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   Cook the rice vermicelli noodles according to package instructions. Drain and set aside.
2. 2.
   In a large pot, heat the vegetable oil over medium heat. Add the minced garlic, grated ginger, and bruised lemongrass. Sauté for 2 minutes until fragrant.
3. 3.
   Add the ground turmeric, coriander, cumin, and salt to the pot. Stir well to combine with the aromatics.
4. 4.
   Pour in the chicken or beef stock and bring to a boil. Reduce the heat and let it simmer for 10 minutes to allow the flavors to meld together.
5. 5.
   Add the thinly sliced chicken breast, shrimp, and julienned carrot to the pot. Cook for 5 minutes until the chicken is cooked through and the shrimp turns pink.
6. 6.
   Remove the lemongrass stalks from the pot. Add the cooked rice vermicelli noodles and bean sprouts. Stir gently to combine and let it simmer for another 2 minutes.
7. 7.
   Ladle the Bihun Sup into bowls and garnish with sliced scallions and fresh cilantro leaves. Serve with lime wedges on the side.

Treat your ingredients with care...

• Rice Vermicelli Noodles — Be careful not to overcook the noodles as they can become mushy. Follow the package instructions for the best results.
• Lemongrass — Bruise the lemongrass stalks by lightly pounding them with a rolling pin or the back of a knife. This helps release the aromatic oils and flavors.
• Shrimp — Ensure that the shrimp is peeled and deveined before adding it to the soup. This ensures a clean and enjoyable eating experience.

Tips & Tricks

• For a spicier kick, add a teaspoon of sambal oelek or chili paste to the broth.
• Customize the toppings by adding thinly sliced mushrooms, bok choy, or other vegetables of your choice.
• To make it heartier, add a soft-boiled egg or tofu cubes to the soup.
• If you prefer a vegetarian version, substitute the chicken or beef stock with vegetable stock and omit the meat and shrimp.
• Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Serving advice

Serve the Indonesian Bihun Sup hot in individual bowls. Squeeze fresh lime juice over the soup just before eating to enhance the flavors. Accompany it with a side of sambal for those who enjoy extra spiciness.

Presentation advice

Garnish each bowl of Bihun Sup with a generous amount of fresh cilantro leaves and sliced scallions. The vibrant green colors will add visual appeal to the dish. Serve it in beautiful ceramic bowls to showcase the vibrant colors of the soup.