Soak the bean thread noodles and lily
buds, separately, in warm water for 30 minutes. Drain the noodles and
cut into three sections. Drain the lily buds, remove the hard tips, tie
a knot in each bud, and set aside.
Pour the stock into a large saucepan and
heat over medium heat. Stir in the lily buds, then add the chicken meat,
fish sauce, salt and black pepper. Bring the soup to a boil and simmer
for 10 minutes to cook the chicken before adding the bean thread
noodles. Remove from the heat immediately, sprinkle with the spring
onion and fresh coriander and serve.