Teriyaki chicken soup

Ingredients

• 40 Rice Vermicelli Noodles
• 50 Coconut milk
• 0.6 pc Chicken breast
• 0.4 tbsp Butter
• 0.8 cups Mushrooms

Instructions

1. 1

   Chop the chicken and fry in butter in a large saucepan or wok

2. 2

   Slice and add the mushrooms to the pan

3. 3

   Add the coconut milk and bring to boil

4. 4

   Add the noodles and just enough water to cover and cook the noodles

5. 5

   Reduce the heat to a simmer and cook for 4 minutes or until the noodles are cooked

6. 6

   Season with salt, pepper, a generous squeeze of lime juice and some shakes of Teriyaki sauce