1 L chicken stock, freshly prepared (canned stock or cubes can also be used)
250 g chicken breast fillet (leftover boneless chicken pieces can also be used)
200 g sliced brown mushrooms
200 g egg noodles
2 large red chillies, finely chopped
1 Tbs soy sauce
1/2 Tbs of Worcestershire sauce
1 Tbs white wine vinegar
Salt and pepper to taste
Chopped spring onion for garnish
1 Tbs vegetable oil
Cook the egg noodles in salted, boiling water, drain and keep aside.
Heat oil in a large pot and add the sliced chicken and mushrooms. Saute over a medium heat and when the chicken is three-quarter's cooked, add the chicken stock.
Add the seasonings, taste and adjust, bring to the boil and then lower the heat and simmer for 15 minutes.
Add the noodles and simmer again for 2 minutes. Remove from the heat and garnish with chopped spring onion.
Note: this soup has a watery or broth consistency and not a thick, glutinous one.
Credits: Dhanya Samuel, The Spice Adventuress