Malaysian, a snack soup that's almost a main meal.
Quick and Easily prepared. Cheap.
This makes two Pints Volume. I won't quote portions - you'll prolly eat it
all yourself anyway.

1 Pint Chicken Stock with a 1/4 teaspoon Hot Chili powder added.
2 Star Anise, 4 whole Cloves and a Cinnamon Stick, or - a 1/2 teaspoon of
5-spice powder.
If you have access to Lemon Grass - a stalk, crushed with a rolling pin. (Or
Zest of a Lemon if you cant get the Lemon Grass)
A Cooked Chicken Breast - or a leg, the odd bit of wing - whatever. No Bones
and shredded finely.
A large handful of Bean Sprouts.
Optional but definitely recommended - chopped chillies - as many as you can
comfortably handle.
A small handful of frozen sliced sweet mixed peppers. The same of frozen
sliced button mushrooms
Juice of a fresh Lime & Lime zest to put in at plate time.
A Very Fresh Egg.

Use a decent Chicken Stock Cube. For a stronger flavour, you might want
another, but Malays aren't that keen on very strong meat flavours. Their
style is LIGHT, especially on the east coast - say Terengganu.
Food -especially soups, get their flavour from the herbs and spices. OK.

Simmer the Stock with the Lemon Grass, Star Anise, Cloves and Cinnamon Stick
for twenty minutes. They can either be removed at that stage or left in -
but be careful when eating - the cloves can be a bit nippy if you bite one.
Now add in the Mixed Peppers and Mushrooms, bring back to the boil.
Meanwhile, put the shredded Chicken meat into a very hot bowl. (If you
prefer Turkey, use that instead)
Blanch the Beansprouts and put them on top of the Chicken. Add a few sprigs
of corriander leaf.
Remove the Lemon Grass if it's still in the pot, along with the Cinnamon
stick.
If you didn't have Lemon Grass, now add the Lemon Zest and at the same time,
the chillies.
Very carefully, break your egg into a saucer and slip it into the simmering
broth and let it cook for ONLY 1 minute.
The Egg has to be VERY soft.
Put a PINCH and not any more - of Splenda into the soup.
Equaly carefuly, scoop the egg out of the soup and place it on top of the
other plated ingredients.
Very Gently - making sure the soup is boiling, ladle the broth over the
plated ingredients to JUST cover the egg.
Leave it for 2 minutes now to continue cooking the egg a bit more.
Before eating, squeeze over the Lime juice and sprinkle on the Lime zest.
A bit of chopped spring onion finishes it off.

To Drink? - Plain Iced Water, or Iced Tea.