This is a simple soup made from the left overs of my lime and lemongrass roast chicken.
2 roasted onions
4 roasted garlic cloves
3 spring onions
1 hand full of sugar-snap peas
1 fresh red chilli
100g fresh ginger
5 small mushrooms
125g fresh rice noodles
1 pint of chicken stock (fresh or from cube)
(My stock was infused with lime and lemongrass from my lime & lemongrass roast chicken. If you are making this without having roasted the chicken then add the juice of 3 limes and crush the stems of 3 lemongrass shoots. The lemongrass shoots should be removed from the pan before eaten. You just want to allow the flavor to infuse the dish)
Fry off the onions, garlic, spring onions, mushrooms, chili and ginger in a small amount of oil.
Add the chicken. Iif uncooked then cube, add to the pan and cook off for 3-4 minutes. I used some from my roast chicken.
Add the stock, bring to the boil and add the noodles/ sugar-snap peas. Let this simmer for 2-3 minutes and your done!