Asian Inspired Chicken Soup

An asian inspired chicken broth, with lots of flavoursome goodness, perfect for when you are in need of pick me up or if you feel like trying something new.

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   Firstly i pre marinated my chicken breasts in the morning in a sealable sandwich bag with 2 tsps of the all spice and 1 tsp of the Chinese 5 spice (or you can use thai mixed spice) and black pepper making sure both breasts were well coated before leaving in them in the fridge to marinade. Before cooking in the bag and on a chopping board i hit them with a rolling pin to flatten them to about 1 to 1 1/2 inches thick, this will reduce the cooking time and make them crispy on the out side and juicy inside.
   
   for the broth itself i finely chopped 1 onion and in a saucepan i heated 1 tbl spoon of sesame oil once hot i put the onion in and on a low heat let it sweat down till it was translucent and put int the garlic, ginger (both finely chopped) and the mushrooms and let that sweat for a further 5 minutes, then added the 2 litres of chicken stock, added 1 tsp of fish sauce and a tbl spoon of worcester sauce and a tbl spoon of lime juice and on a low heat let it simmer for 30 minutes.
   
   Will the broth was simmering i boiled 2 eggs for 10 minutes, once cooked i out them in cold water to set for 10 minutes then peeled and immersed in a bowl with soy sauce and Asian white vinegar or you can use rice wine vinegar 2 parts soy sauce to 1 part vinegar enough to fill a quarter of the bowl.
   keep spooning it over the eggs while the other food is cooking to make sure its coated. You could do this in the morning the same time as marinating the chicken which i would probably do in future to flavour the eggs more.
   
   I used a frozen pack of stir fry veg 2 cups (measuring cups or T cups not mugs) to get some veggies into the broth for extra goodness, along with the dried rice noodles i boiled them for 5 minutes (or whatever your packet instructions say)
   in a separate pan, drained and rinsed them with cold water then separated them into 2 serving bowls and set aside (dont worry if they go cold as the broth will go on to heat it back up)
   
   The chicken will take approximately 10-15 minutes to cook, so once i out my noodles and veg on to boil i heated a frying pain with a tbl spoon of the sesame oil till hot and laid the chicken on and left it to cook for 5 minutes then turned it cook for 5 minutes on the other side literally only touching it to turn it over it should be on a medium heat and be deep brown and crispy on the outside and white and juicy in the middle, place it on chopping board and slice each breast into 1 inch pieces and put a side for a minute (this will go on top of the broth)
   
   While cooking occasionally stir the broth if you want it spicy add a pinch of cayenne pepper. After 30 to 40 minutes it should have reduced slightly and be cloudy in colour.
   
   Ladle the broth on top of the noodles roughly 3/4 of the bowl full, remember there will be chicken and eggs going on top so dont fill it to high, lay one of the sliced chicken breasts on top of the noodles and broth, and slice an egg in half and put either side of the chicken.
   To garnish i sliced spring onions, habanero chilli and chopped coriander and added a couple of tsps of the soy and vinegar egg marinade to the dish.