Asian Chicken Soup
Ingredients
Garlic 1 clove
Onion - Spring 2
Ginger 10 ml
Cilantro 45 ml
Basil 45 ml
Oil - Vegetable 15 ml
Carrot 1
Lime - Juice 20 ml
Chicken - Cooked 250 ml
Fish Sauce 30 ml
Rice Noodles - Broad 150 g
Stock - Chicken 750 ml
Bean Sprouts 150 g
Salt 1 to taste
Chili Garlic Sauce 3 ml
Preparation
1. Put garlic in a press.
2. Trim the ends off the spring onions, slice then chop.
3. Peel, slice and chop the garlic.
4. Chop the cilantro and basil.
5. Peel the carrot, trim the ends and Julienne.
6. Break the noodles into spoon sized pieces.
7. Chop the chicken.
8. In a pot on a medium low burner, add oil and then the garlic and carrot. let cook a minute.
9. Add the Fish Sauce and the stock.
10. Add the ginger and chili garlic sauce, followed by the chicken, rice noodles and lime juice and simmer 20 minutes.
11. Add the bean sprouts, cilantro and basil. Simmer 3 minutes more then serve.
2. Trim the ends off the spring onions, slice then chop.
3. Peel, slice and chop the garlic.
4. Chop the cilantro and basil.
5. Peel the carrot, trim the ends and Julienne.
6. Break the noodles into spoon sized pieces.
7. Chop the chicken.
8. In a pot on a medium low burner, add oil and then the garlic and carrot. let cook a minute.
9. Add the Fish Sauce and the stock.
10. Add the ginger and chili garlic sauce, followed by the chicken, rice noodles and lime juice and simmer 20 minutes.
11. Add the bean sprouts, cilantro and basil. Simmer 3 minutes more then serve.
