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FILL 1 of the medium-sized pans with 1,5 liter water and the cube of chicken stock and bring to a boil. COOK the chicken fillet into the water for about 10 minutes, depending on the thickness of the fillet.
Meanwhile PEEL and finely chop the onion and garlic cloves. There's no need to beautiful cut them, we're going to blend the soup anyway. Roughly CHOP 3/4th of the cabbage and finely chop the other 1/4th part of the cabbage and set aside.
REMOVE the chicken fillet from the water, set the water aside and use 2 forks to create 'pulled chicken'.
HEAT butter or oil in the second medium-sized pan and sauté the onion and garlic. After a few minutes add in the roughly chopped cabbage. And after another 2 minutes, also add the curry powder.
POUR in the water from the chicken and bring to a boil. As soon as the cabbage is softened enough, use a blender to blend the soup. When that's done, ADD the vermicelli and cook for another 5 minutes.
Then also ADD the chicken and finely chopped cabbage, SEASON with pepper and salt and enjoy!