Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  80      grams         chicken -- boiled and shredded
  20      grams         cabbage -- shredded
  20      grams         carrot -- shredded
  12      grams         leek -- shredded
  10      grams         celery -- chopped fine
                        For the paste:
  20      milliliters   oil
  12      grams         ginger
  12      grams         onion
  12      grams         garlic
   4      grams         turmeric
                        a pinch of coriander powder
   8      grams         candlenut paste*
                        salt and pepper to taste
   2                    cardamoms
   1      inch          ginger, peeled, minced
   2      stalks        lemon grass
   2                    lemon leaves
   2                    salam leaves
   2                    turmeric leaves
   1 1/4  liters        strong chicken stock
                        a small piece of nutmeg -- crushed
   1      1 1/2 cm      pie  cinnamon
                        ***FOR THE GARNISHING***
   1                    onion -- sliced and fried
   1                    potato -- sliced and fried

Preparation:

* May substitute with a paste made from equal parts of cashew nut and charmagar HEAT oil in a wok. Add about 50 g of the paste (as per recipe). Sauté with whole cardamom, 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 until 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.