Simple Thai Chicken Soup

Serves 4

340 g ground chicken breast

100 g water chestnuts (ground in  food processor)

25 g sliced green onion

25 g sliced yellow onion

1 tbsp oyster sauce

3/4 tbsp season sauce

1 tbsp minced garlic

1.5 tbsp corn starch

1 tbsp sugar

Mix above ingredients together and set aside.

In a large pot, add 12 cups of water and:

1 tbsp sugar

7 tbsp fish sauce

6 tbsp seasons sauce (Golden Mountain - tuong gia vi, can get it at T&T)

Bring to a boil.  Once boiling, add small spoonfuls of chicken mixture. Bring to a boil and serve.