Indonesian Chicken Soup

• 1/2 tablespoon ground coriander
• 1 tablespoon ground cumin
• 4 chicken drumsticks skin on
• 2 tablespoons peanut oil
• 1/2 chinese cabbage shredded
• 2 teaspoons sambal oelek + extra, to serve
• 2 cloves garlic minced
• 4 cups chicken stock
• 13 1/2 ounces chopped tomatoes
• 13 1/2 ounces coconut milk
• 1/2 tablespoon kecap manis sweet soy sauce + extra, to serve
• 4 ounces long grain white rice
• 3 1/2 ounces green beans trimmed
• fresh parsley chopped, to serve

1. Combine spices then use to coat chicken. Heat oil in a large, heavy-bottomed saucepan over high heat. Saute chicken for 4-5 mins, turning, until browned all over. Add cabbage, sambal oelek and garlic. Saute for 2-3 mins, until cabbage wilts.
2. Add stock, tomatoes, coconut milk and kecap manis. Bring to a boil, reduce heat and simmer, covered, for 1 hour, stirring occasionally.
3. Add rice and green beans. Simmer, uncovered, for 15-20 mins, until rice is tender. Season. Sprinkle with parsley. Serve with extra sambal oelek and kecap manis.

ground coriander, ground cumin, chicken, peanut oil, chinese cabbage, sambal oelek , garlic, chicken stock, tomatoes, coconut milk, manis sweet soy sauce , long grain white rice, green beans, parsley

Taken from www.yummly.com/recipe/Indonesian-Chicken-Soup-1405583 (may not work)