Chinese Chicken And Noodle Soup

• 4 cups chicken or vegetable stock
• 2 (7 oz) chicken breast fillets
• 1 tbsp fresh ginger, chopped
• 1 clove garlic, finely chopped
• 8 oz fresh vermicelli noodles
• 3/4 cup canned sweet corn, drained
• 3.5 oz button mushrooms, thinly sliced
• 1 tbsp soy sauce, plus extra to serve
• 4 None spring onions, sliced on a bias
• 1/4 cup fresh mint, cilantro or basil leaves, finely sliced
• None None finely sliced chili (optional), to serve

1. In a large saucepan, bring stock and 3 cups water to a boil. Reduce heat to low. Add chicken, ginger and garlic. Simmer for 8 mins, until chicken is cooked through. Remove chicken. Let cool slightly then shred.
2. Return shredded chicken to stock. Add noodles, corn, mushrooms and soy sauce. Simmer for 3-4 mins, until noodles are tender.
3. Ladle into bowls and sprinkle with spring onions, herbs and chili, if using. Serve with extra soy sauce for drizzling.

chicken, chicken, ginger, clove garlic, vermicelli noodles, sweet corn, button mushrooms, soy sauce, spring onions, fresh mint, chili

Taken from recipes-plus.com/api/v2.0/recipes/25562 (may not work)