|Chicken stock||1 1⁄2 Liter (6 Cups)|
|Water||500 Milliliter (2 Cups)|
|Lime juice||1⁄4 Cup (4 tbs)|
|Fish sauce||1 Tablespoon|
|Soy sauce||2 Tablespoon|
|Ginger||50 Gram, thinly sliced|
|Chicken breast fillets||340 Gram, thinly sliced|
|Vermicelli noodles||100 Gram|
|Red thai chilies||2 , thinly sliced|
|Bean sprouts||100 Gram|
|Green onions||4 , thinly sliced|
1. Bring combined stock, water, juice, fish sauce, soy sauce and ginger to a boil. Reduce heat; simmer 5 minutes. Add chicken; simmer, uncovered, 10 minutes or until chicken is cooked through.
2. Add noodles; cook, stirring, 2 minutes or until noodles are soft. Add remaining ingredients just before serving. Serve with lime wedges and extra chilli, if desired.