INGREDIENTS:
50 g rice vermicelli
1 small onion
1 chicken breast
1L (4 cups) Campbell’s Real Soup Base – Asian
1 cup of carrot cut into matchsticks  (I just used the already cut ones from Coles)
1/2 cup of beanshoots or snow peas
Tablespoon of lemon grass grated or finely sliced
Chilli to taste

Sliced chilli and corriander to garnish

METHOD:
Place stock into pot and bring to boil.
Add chicken breast whole, reduce heat and simmer for 15 – 20 mintues until chicken is cooked through. Remove and shred (pull) chicken using 2 forks.

In another bowl prepare Vermicelli accoding to instructions – sit in boiled. water for 5 minutes.

Pop chicken back into the pot add, noodles, carrots, other veggies chilli and lemongrass. Simmer for 5 – 10 min.

Serve and garish with chilli and chopped fresh corriander.

Enjoy!

Rachelle xx