8 liters of water

Paste a symbol

1 cup oil

1 tablespoon Balhan

500 grams of shallots

1 inch turmeric

100 grams of garlic

2 lemongrass

3 slices of blue ginger

3 slices of ginger

2 teaspoons coriander powder

1 teaspoon cumin powder

2 cinnamon sticks

About 1 cup of chili spread

Sugar and salt to taste.

For decoration


Mint leaves

1 Chicken Kampong (optional)

Roast pork (optional)

Tao Fook (tofu puffs), soak in water to remove the oil

Yellow water

Bee Hoon (Rice vermicelli) – Soak in warm water to soften and dry out

bean sprouts


Preparation of the soup

This is something you can prepare much earlier in the day or even the night before. In a large pot, heat the water. Bring to a boil and add the whole chicken, pork bones and chicken bones / chicken bones. After 10 minutes, lower the heat and cook slowly for two hours or more. For this recipe, you want the fats. Add the crab heads and shells. From time to time, use a strainer to remove the scum as they float to the top.

Strain the soup.

Cooking the chicken, prawns and tofu puffs

Increase the heat to the soup until it boils. Put the whole kampong chicken inside. Lower the heat to a boil and cook the chicken for 30 minutes. Take out the chicken. When it cools, cut it. You can also choose to cancel it.

Add the crab meat and cook in the soup until it turns orange-red. It will take about a minute or so. When it cools, slice sideways into two flat halves.

Add the tofu puffs to the soup.

Preparation of the symbol ointment:

Mix the shallots, blue ginger, ginger, garlic and turmeric. In a wok, first roast the belch. Then add the oil and when it is heated add the dough. Cook slowly for 15 minutes. Add the chili paste. Add 1 teaspoon of salt and 2 teaspoons of sugar. Cook for another 15 minutes.

Finish the curry axis

Add half of the cabbage paste into the soup. Add salt and sugar to taste. Save half of the symbol ointment for dipping.

Serve the curry who

Boil a pot of hot water.

Prepare one serving of bean sprouts, water and bee honey. Soak it in boiling water for about 30 seconds. Shake off the excess water and whiten them in the boiling curry soup. Garnish with a few slices of prawns, chicken, sliced ​​tofu puffs and mint leaves. Squeeze one lime onto the bowl. Serve immediately, with the cabbage as a dipping sauce. If you like roast pork on it add a few slices.

You can hardly go wrong with this recipe and enjoy this comforting bowl of Curry Who.