Preparation / Directions:
* 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.