Asian Style Chicken Soup

So after our big European adventure I have been absolutely craving some fresh Asian food. So the other night I decided to make a chicken soup out of a Donna Hay recipe book I have. Unfortunately I misplaced my brain when I went to buy the ingredients and came home without the things I needed to make the soup. So I invented my own Asian style chicken soup. It was absolutely delicious and did not take that long to cook. It was fresh, aromatic and light - all the things I had been missing. Here is the recipe:

Ingredients ~

• 1 chicken breast diced into smallish pieces - maybe 2cm (the bigger the longer it will take to cook)
• 1/4 red onion diced
• 1.5 L chicken stock
• splash of fish sauce
• 1/2 long red chilli
• lemon grass (I used the stuff out of the tube - equivalent of 1 stalk)
• coriander (I used the stuff out of the tube - maybe a handful worth)
• canola oil
• 2 handfuls green beans, topped and tailed
• bean shoots
• basil
• vermicelli noodles

To Cook ~

• For half the quantity of chilli to go in the soup - finely dice. Use the rest to garnish at the end - slice thinly.
• Heat some oil in a saucepan and then add the onion and chilli, saute until the onion is soft and translucent.
• Add the lemongrass, coriander and a splash of fish sauce. Saute until aromatic.
• Add the chicken and fry lightly until sealed on all sides.
• Add the chicken stock and bring it to the boil. Just before the chicken is ready (it should only take 5-7mins to cook through - test a piece) add the beans and cook until they have turned a darker green in colour. 
• Prepare the vermicelli noodles according to instructions on the packet. Place in the bottom of the bowls. Then place the bean shoots on top. 
• Ladle the soup over the bean shoots and top with some basil leaves and chopped chilli. 
• Serve and enjoy :) 

mmm smells and tastes so good!