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Chicken Soup

Image of Chicken Soup

1 tablespoon vegetable oil
teaspoon minced garlic
2 shallots or 1 small onion, thinly sliced
685 ml (24 fl oz/3 cups) chicken stock
225 g (8 oz) cooked chicken meat, boned and thinly shredded
25 g (1 oz) bean thread vermicelli, soaked then cut into short lengths
1 tablespoon black fungus, soaked and cut into small pieces
12-16 lily buds, soaked and trimmed
2 tablespoons fish sauce
Salt and freshly ground black pepper
2-3 spring onions, sliced
Coriander sprigs, to garnish


Serves: 5


Heat oil in a wok or pan and stir-fry garlic and shallots or onion until aromatic; do not brown them. Add chicken stock and bring to boil. Add the chicken, vermicelli, fungus, lily buds and fish sauce, bring back to boil and simmer for about 3 minutes.

Taste and adjust the seasoning, then add the spring onions. Serve the soup hot, garnished with coriander sprigs.

Variation:- If ready-cooked chicken is not available, raw chicken fillet can be used instead, but increase the cooking time by at least 2 minutes, or until chicken is cooked.

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