6 cups of chicken or vegetable stock
2 chicken breasts, boneless and skinless
2 garlic cloves, crushed
2 tsp fresh ginger, grated
4 oz rice noodles
6 mushrooms, thinly sliced
4 tbsp frozen peas
4 green onions, finely sliced
4 tbsp soy sauce
Fresh basil leaves, torn
Add the chicken stock into a saucepan, together with the chicken, garlic and ginger. Bring stock to a boil, then quickly reduce temperature and simmer for about 20 minutes or until the chicken is cooked through and no longer pink inside.
Remove the chicken from the stock and cut into chunks. Then return the chicken pieces to the saucepan and add the peas, mushrooms, green onions and noodles. Stir in the soy sauce and simmer until the noodles are soft.
Sprinkle with basil leaves and enjoy immediately. Serves 2.