Easy Thai chicken soup

Tony Singh: Chef

Ingredients:

Leftover cooked chicken (chopped up on the bone)
1 small packet of rice noodles
2 litres of water
1 chicken stock cube
1 small onion, diced
1 heaped tsp of garlic puree
2 chopped red chillies
1 large piece of ginger - grated
4 sticks celery - shredded
1 large carrot - shredded
Fish Sauce to taste (3 tsp)
Chilli sauce to taste (1 tsp)
Squeeze of lime juice
1 tbsp sesame oil

Method:

Heat oil in a large soup pot and stir fry onion. Do not brown.
Add chicken and stir-fry for a few minutes.
Cover with water and add chicken stock cube.
Allow to simmer for 10 minutes then add noodles and simmer until tender, then add all the other ingredients. Bring to the boil.
Serve.