Put eggs in a small pot, cover with 800 g water, bring to a boil and cook for 9 minutes. Cool, peel and halve.

Ingredients

• 1,800 gSoup, stock, chicken, home-prepared
• 800 gBeverages, water, tap, drinking
• 600 gChicken, broilers or fryers, thigh, meat and skin, raw
• 240 gRice noodles, dry
• 400 gBeverages, water, tap, drinking not counted – removed
• 220 gBeverages, water, tap, drinking editorial addition
• 800 gBeverages, water, tap, drinking not counted – removed
• 8 gSpices, turmeric, ground
• 30 gGinger root, raw
• 20 gGarlic, raw
• 320 gEgg, whole, raw, fresh
• 200 gMung beans, mature seeds, sprouted, raw

Method

1. Put eggs in a small pot, cover with 800 g water, bring to a boil and cook for 9 minutes. Cool, peel and halve.
2. Heat stock with 800 g water, turmeric, ginger and garlic to 95 °C. Add chicken thighs and poach for 18 minutes to 74 °C, then shred the meat.
3. Soak 240 g dry rice noodles in 620 g hot water for 6 minutes; let 220 g absorb and drain 400 g.
4. Divide noodles, chicken, egg and sprouts among eight smaller bowls and ladle over the hot soup.