I came up with this soup back when I was undergoing heavy physical training.

Ingredients

Two large cans of chicken broth

3 frozen chicken breasts

4 tablespoons Squid Brand or other good quality fish sauce

1 bunch of Cilantro finely chopped

1 large white onion cut into small pieces

1 tub of mushrooms sliced

1 tablespoon of coriander powder

1-4 habanero peppers cut in half

Directions

Combine everything into a pot

Bring to a boil and let simmer covered on low 1.5 to 2 hours or until the chicken breast falls apart.

Take tongs and pull the chicken breast up into small pieces


I originally served it over steamed rice, but its just as good without rice by itself.

The amount of habanero peppers added is dependent on how hot you want the soup. I usually add 3-4. I split them in half and if they dont fall apart from cooking I fish the halves out as they can be bitter tasting to eat.

The only semi exotic ingredient is fish sauce, but fish sauce is very important to the overall flavor of the soup. It adds the salt to the soup and its flavor blends and combines with the other ingredients to make a one of a kind taste. You might find some in the ethnic section of your local grocer or for sure in a asian market.

A great thing to do with it is to get freezer / microwave safe containers and freeze individual portions then take them to work and just zap them in the microwave.

My family absolutely loves this soup.