8 cups chicken or bone broth
2 boneless breasts chicken
½ cup chopped onion
1 oz dried shiitake mushroom
1 tbsp mined garlic
1½ tbsp fish sauce
3 oz rice sticks or thin rice noodles
1 tsp dried Thai basil
8 oz bean sprouts
salt and pepper to taste if needed
1. Put broth and chicken breasts into pot. Add onion, shiitake mushrooms, fish sauce, garlic and basil. Stir to submerge mushrooms. Cook on low for 1.2 hours.
2. Remove chicken from pot, shred and return to pot. If your mushrooms are overpowering the soup (as mine were) you can remove some at this point. If they are in large pieces.
3. Add noodles and bean sprouts for last half hour or so of cooking. Top with chopped scallions and a wedge of lime (optional).