Beehon (Vermicelli) Soup

Still feeling full of this afternoon lunch, I plan to cook something light for dinner instead.
So here's a recipe for a really light vermicelli (Beehun) soup.


1 teaspoon of minced garlic
1 teaspoon of finely chopped fresh ginger
2 tablespoon of chopped spring onion
2 cups of water
2 tablespoon of soy sauce
1/2 teaspoon of salt
1/2 teaspoon of white pepper
3 tablespoon of sliced, soaked chinese mushroom
8 fish balls.
Any leafy vege, I prefer Choy Sam.
50g of chicken breast meat, sliced
1 big piece of dried bean curb skin (fu chuk), soaked then cut into smaller pieces
Vermicelli (Beehon) soaked


The ingredients that you need.


Stir-fry the chopped spring onions, garlic and ginger.

Cook the soup:
Heat a tablespoon of oil in wok,then sauté the garlic, shallot and ginger until fragnant. Add in mushroom, continue to stir-fry for 10 seconds, then add in chicken.
Stir-fry for another 10 seconds.

Add in water, and bring to boil.
Add in soy sauce and pepper.
Add in fish balls.

Add in bean curb skins and boil for another 2-3 minute.
Add salt, adjust to taste.

Done, the soup is prepared. Easy? haha

Voila, the soup is done!

To serve with vermicelli (Beehun):

Bring the soup back to boil. Add in vege (Cho Sam).
Cook for about 2 minutes.
Add in vermicelli and continue cook for 2 minutes.

Garnish with chopped coriander sprigs.

I hope you like it. :)