Chicken Asparagus Soup

• 1 Tablespoon Cooking Oil
• 5 cloves Garlic, Crushed And Chopped
• 1/4 ounces, weight Chicken Breast Cut In Strips
• 1 Tablespoon Fish Sauce
• 1 whole Onions, Chopped
• 4 cups Water
• 10 stalks Small Green Asparagus, Tough End Removed Then Cut Into Strips Diagonally
• 2 dashes Salt To Taste
• 2 dashes Pepper To Taste
• 1/2 teaspoons Chopped Fresh Dill(optional)
• 1/2 teaspoons Mushroom Oyster Sauce (optional)
• 1 whole Egg, Beaten (optional)

1. 1. Heat up the oil in a deep pan over medium heat.
2. 2. Add the garlic and cook for 2 minutes.
3. 3. When the garlic turns golden, add the chicken strips.
4. 4. Season the chicken with fish sauce as it cooks. Stir well.
5. 5. Let the dish simmer for 5 minutes over medium heat.
6. 6. Add the onions when the chicken strips are cooked.
7. 7. Once the onions soften, add water.
8. 8. Let the water come to a boil.
9. 9. Add the asparagus into the boiling soup.
10. 10. Season with salt and pepper.
11. 11. Let the soup simmer for another 3-5 minutes.
12. 12. If using dill tips and mushroom oyster sauce, add them now.
13. 13. Add the egg last. Let it cook in the soup for 2-3 minutes as you stir the soup.
14. 14. Cover the dish and turn off the heat. The residual heat should cook the egg well.
15. Your soup is done! I hope you enjoy this one.

cooking oil, garlic, ubc, fish sauce, onions, water, green, salt, dashes pepper, mushroom oyster, egg

Taken from tastykitchen.com/recipes/soups/chicken-asparagus-soup/ (may not work)