two or three hot peppers depending on the heat (you may want to use Serrano habanero or jalapeno to suit your own heat scale.)
1 tsp of turmeric powder
chicken
tofu
mung beans
scallions
cilantro
lime
Directions
1
Chop these finely or use a food processor and add to boiling broth. If you are adding chicken I like to poach the breast in the broth remove and shred.
2
If you were adding tofu or shrimp I would do so at the last minute so as not to over cook. Add noodles and again depending on the noodle cook accordingly.
3
Mung bean threads are soaked in warm water and the added to the broth for about 5 minutes at the end.
4
Top the soup with chopped scallion, cilantro and a piece of lime. Inhale deeply and enjoy. Delicious.