Chicken Clear Noodle Soup

Ingredients

• Chicken thigh

  Broilers or fryers, meat only, raw

  3 thigh, bone and skin removed or 207g

• Cabbage

  Raw

  1 cup, chopped or 89g

• Carrots

  Raw

  1 cup chopped or 128g

• Saifun Mung Bean Noodles

  Golden Star

  2 cup or 170g

• Garlic

  Raw

  5 clove or 15g

• Onions

  Raw

  1 medium or 110g

• Ginger root

  Raw

  1 tsp or 2g

• Vegetable Oil

  Great Value

  2 tbsp. or 28g

• Salt

  Table

  1 tbsp or 18g

• Pepper

  Spices, black

  1 tbsp or 6g

• Fish Sauce

  Lucky

  2 tbsp or 30g

• Chicken Broth

  Chef's Cupboard

  7 cup or 700g

• Onions

  Young green, tops only

  1 stalk or 12g

Directions

1. In a large pot over medium heat, heat oil. Add onions, garlic, and ginger and cook until softened. Add shredded chicken and cook, stirring regularly, until lightly browned and juices run clear. Add fish sauce and cook for about 1 to 2 minutes. Add chicken broth and bring to a boil. Add carrots and cook for about 1 to 2 minutes or until half-done. Season with salt and pepper to taste. Add noodles and push down into broth to soften, stirring gently to separate. Ladle soup into bowls and top with boiled eggs, fried garlic bits and green onions. Serve hot. When noodles have slightly softened, add cabbage and cook for another 2 to 3 minutes or until noodles are cooked and vegetables are tender yet crisp. For the Fried Garlic Bits In a small pan over low heat, heat oil. Add garlic and cook, stirring occasionally, for about 10 to 15 minutes or until golden brown. With a slotted spoon, remove from pan and drain on paper towels. Garlic will crisp as it cools.

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