Transparent Noodle Soup - cooking recipe

Ingredients

4 oz bean thread noodles
1 None fresh small red Thai chili pepper, seeded and thinly sliced
2 cloves garlic, crushed
2 tbsp thinly sliced lemongrass
1 piece (3/4 inch) fresh ginger, grated
2 1/2 cups chicken stock
12 oz boneless skinless chicken breasts, thinly sliced
2 tbsp finely chopped fresh mint
2 tsp fish sauce
2 tbsp light soy sauce
1/4 cup loosely packed fresh cilantro leaves

Preparation

Place the noodles in a medium heatproof bowl; cover with boiling water. Let stand until just tender; drain.
Cook the chili pepper, garlic, lemongrass and ginger in an oiled large saucepan, while stirring. Stir in the stock and 3 1/2 cups water; bring to a boil.
Add the chicken and return to a boil. Reduce the heat to low; simmer, uncovered, skimming occasionally, for about 5 mins, until the chicken is cooked through. Add the noodles, mint and sauces to the soup; stir until heated through. Just before serving, sprinkle with cilantro.