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
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.