Egg drop soup | Women's Weekly Food

Ingredients

• 1 litre (4 cups) water
• 1 litre (4 cups) chicken stock
• 1 tablespoon light soy sauce
• 1 tablespoon chinese cooking wine
• 1 clove garlic, crushed
• 5 centimetre piece fresh ginger, grated
• 400 gram chicken breast fillets
• 3 eggs, beaten lightly
• 125 gram rice vermicelli, soaked, drained
• 1/4 cup loosely packed fresh coriander leaves
• 1 green onion, cut diagonally
• 2 tablespoon coarsely chopped unsalted roasted peanuts