Transparent Noodle Soup

1. 1

   Place the noodles in a medium heatproof bowl; cover with boiling water. Let stand until just tender; drain.

2. 2

   Cook the chili pepper, garlic, lemongrass and ginger in an oiled large saucepan, while stirring. Stir in the stock and 3 1/2 cups water; bring to a boil.

3. 3

   Add the chicken and return to a boil. Reduce the heat to low; simmer, uncovered, skimming occasionally, for about 5 mins, until the chicken is cooked through. Add the noodles, mint and sauces to the soup; stir until heated through. Just before serving, sprinkle with cilantro.

* Per serving · 4 servings · Values may vary.

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