Spicy Chicken Soup
|Sunflower oil||3 Tablespoon|
|Onion||1⁄2 Large, thinly sliced|
|Garlic||2 Clove (10 gm), crushed|
|Chopped ginger root||1 Teaspoon (Fresh)|
|Freshly ground black pepper||1⁄2 Teaspoon|
|Cooked chicken||175 Gram, coarsely chopped|
|Light soy sauce||1 Tablespoon|
|Chicken stock||1 Liter|
|Bean thread noodles||1⁄4 Cup (4 tbs), soaked till soft (1 Handful)|
|Bean sprouts||75 Gram|
|Chopped spring onions||1 Teaspoon (For Garnish)|
Heat the oil in a medium saucepan and fry the onion, garlic and ginger until the onion is soft.
Add the pepper, turmeric and chicken and stir for 30 seconds.
Add the soy sauce and stock and bring to the boil.
Adjust the seasoning if necessary.
Reduce the heat slightly and cook for 5 minutes.
Drain the noodles.
Divide them equally among 4 warmed soup bowls.
Divide the bean sprouts among the bowls and pour the soup on top.