Transparent Noodle Soup

• 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

1. Place the noodles in a medium heatproof bowl; cover with boiling water. Let stand until just tender; drain.
2. 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.
3. 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.

noodles, chili pepper, garlic, fresh ginger, chicken stock, chicken breasts, fresh mint, fish sauce, soy sauce, cilantro

Taken from recipes-plus.com/api/v2.0/recipes/37644 (may not work)