Chicken Vermicelli Soup
Serves 4-6
INGREDIENTS
3 eggs
30ml/2 tbsp chopped fresh coriander or parsley
1.5 litres/2/1/2 pints/6/1/4 cups good chicken stock or canned consommé
115g/4oz dried vermicelli or angel hair pasta
115g/4oz cooked chicken breast, sliced salt and ground black pepper
Chickne Vermicelli Soup
First make the egg shreds. Whisk the eggs together in a small bowl and stir in the coriander or parsley.
Heat a small non-stick frying pan and pour in 30-45ml/ 2-3 tbsp egg, swirling to cover the base evenly. Cook until set. Repeat until all the
mixture is used up.
Roll each pancake up and slice thinly into shreds. Set aside.
Bring the stock or consommé to the boil and add the pasta, breaking it up into short lengths. Cook for 3-5 minutes until the pasta is almost
tender, then add the chicken, and salt and pepper to taste. Heat through for about 2-3 minutes, then stir in the egg shreds. Serve
immediately.
Variation
To make a Thai variation, use Chinese rice noodles instead of pasta. Stir 1.5ml/1/2 tsp dried lemon grass, 2 small whole fresh chillies and
60ml/4 tbsp coconut milk into the stock. Add 4 sliced spring onions and plenty of chopped fresh coriander.
Tags: Chicken Soup
