Chicken Asparagus Soup

• 5g Chicken breast, cut in strips
• 5 Garlic cloves, crushed and chopped
• 7-10 young Asparagus sticks, cut diagonally
• 1 small Onion, cut
• 4 cups Water
• 1 tbsp. Cooking oil
• 1 tbsp. Fish sauce
• Salt and Pepper, to taste
• 1/2 tsp. Dill tips (optional)
• 1/2 tbsp. Mushroom sauce (optional)
• 1 Whole egg (optional)

1. Heat up the cooking oil.
2. Saute' the garlic when the oil is ready.
3. When the garlic turns golden, add the chicken.
4. Season the chicken with fish sauce as it cooks. Stir well.
5. Let the dish simmer for 5 minutes.
6. Add the onions. Stir well.
7. When the onions soften, add the water.
8. Let the water boil under medium heat.
9. Add the asparagus in the boiling soup.
10. Season with salt and pepper.
11. If you're using dill tips and mushroom oyster sauce, add them now.
12. Add the egg last.
13. Turn off the heat; and stir until the egg is cooked.

chicken breast, garlic, sticks, onion, water, cooking oil, fish sauce, salt, dill tips, mushroom sauce, egg

Taken from www.epicurious.com/recipes/member/views/chicken-asparagus-soup-52338031 (may not work)