Vegetable Chicken Soup Recipe

Ingredients : Serves 5

1 tablespoon

12-16

2 tablespoons

1/4 teaspoon

1/4 teaspoon

2-3

1 sprig

1 tablespoon

1/2 teaspoon

2

675 ml

230 g

Black fungus, soaked and cut into thin strips

Lily buds, soaked and trimmed

Fish sauce

Salt

Freshly ground black pepper

Spring onions, sliced

Coriander (cilantro) leaves, for garnishing

Vegetable oil

Minced garlic

Shallots, thinly sliced

Chicken stock

Cooked, chicken meat, deboned and thinly shredded

• Heat oil in a wok or pan.

• Stir fry garlic and shallots until fragrant. Do not brown them.

• Add chicken stock and bring to boil.

• Add chicken meat, vermicelli, fungus, lily buds and fish sauce.

• Bring back to boil and simmer for about 3 minutes

• Taste and adjust seasoning, to your liking.

• Add spring onions.

• Garnish with coriander (cilantro) sprig.

• Serve hot.