Vermicelli Soup

Ingredients:

• Butterfly Vermicelli - 1 cup
  
• Oil - 2 Tbsp
  
• Chicken Stock - 2 cups


• onion -1



• Tomato -2



• Garlic - 1 clove



• Carrot and coriander leaves - For Garnish



• Salt to taste
  

Method:

• Fry Butterfly vermicelli in oil till golden brown in a large pan.



• Blend the chicken stock, onion, tomatoes, garlic and salt in a blender.



• Pour blended mixture over the vermicelli and allow to simmer till cooked.
  


• Add in shredded carrot and chopped coriander leaves just before serving.
  

You can substitute the stock with vegetable/beef/seafood stock or even use chicken bullion cubes. Can also add in meat/chicken /seafood if you want the soup to be richer.