The Chicken Vermicelli Soup with Egg Shreds is very quick and easy – you can add all sorts of extra ingredients to vary the taste. Use up leftovers such as spring onions, mushrooms, a few prawns or chopped salami.
Variations:
To make Thai variation use Chinese rice noodles. To make Italian variation – use pasta.
Stir 1 tbsp dried lemon grass, 2 small whole-fresh chilies, and 60 ml. coconut milk into the stock. Add 4 sliced spring onions and plenty of chopped fresh coriander.
TIP:
Buy a whole chicken, boil it in plenty of water with a little celery, onion and thyme for 1 hour and 15 minutes. Separate the meat for the soup, and with the rest of the meat, make casserole for the Lunchbox.
Use the boiled chicken broth for the soup and freeze the rest.
You can fry the cooked meat and use it for up to 3 months.
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