Chicken soup Chinese

225 g cooked chicken meat

150 g egg noodles

125 g beans

10 g green onions

1 carrots

1 garlic clove

1 chopped chilli

2 cm ginger root

2 tbsp. soy sauce

1 tbsp. fish sauce

1 tsp. sunflower oil
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1 l chicken broth

Cut chicken into thin slices.

Onion finely chopped and fry in oil with chili pepper. A minute before the end of cooking add the chopped ginger and garlic.

Pour the chicken broth and bring it to boil.

Carrots cut into strips, noodles to break and add the broth, stir, reduce heat, cook for 3-4 minutes

Add to soup, chicken, beans and fish and soy sauces.

Warm up for 2-3 minutes, then ladle soup into bowls and decorate with cilantro, immediately apply.