Recipe - Thai Chicken And Noodle Soup

1 pound Chicken breast fillets
2 Cloves garlic, crushed
3 teaspoon Ground cumin
One half teaspoon Tumeric
6 cup Water
2 teaspoon Chicken stock powder
1 tablespoon Sugar
One half teaspoon Shrimp paste
3 teaspoon Sambal oelek
1 Piece dried galangal
1 Three fourths ounce Rice vermicelli
1 cup Bean sprouts
3 Lettuce leaves, shredded
2 tablespoon Chopped fresh coriander

* Soup can be prepared a day ahead.

* Storage: Covered, in Fridge.

* Not suitable for freezing.

* Microwave: Suitable.

Method : Cut chicken into 2 cm slices. Combine garlic, cumin and tumeric in
pan, stir over heat for about 1 minute or until fragrant. Add chicken,
water, stock powder, sugar, paste, sambal oelek and galangal to pan, stir
util combined. Bring to boil, simmer, uncovered, for 10 minutes. Add
vermicelli to pan, simmer for 10 minutes. Just before serving, stir in bean
sprouts, lettuce and coriander.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini