Ingredients:
400 g chicken, sliced into small (don't remove the bones since it will give a nice broth)
200 g pasta, cooked according to package direction
6 cups water or more
2 cups milk
1 cup corn kernel
1 medium carrot, julienned
2 cups cabbage, shredded
2/3 cup baguio beans, sliced very thinly
1 large onion, minced
3 cloves garlic, crushed then minced
1 stalk celery, sliced
1 chicken stock cube (optional)
1 tbsp. fish sauce
1 tsp. sugar
1 egg, beaten
salt and pepper to taste
3 tbsp. melted butter
chopped corriander for garnish

Directions:
1. Heat butter in a pot, then saute garlic and onions, then add chicken and stir until lightly brown.
2. Add water, salt, pepper and chicken cube. Bring to a boil, reduce the heat and simmer until the chicken are done.
3. Add carots, beans, cabbage, corn kernel,celery, sugar and fish sauce. Let it boil, simmer until the vegetables are done.
4. Stir in the beaten egg, onoce the egg is stirred in the soup, add the milk and continue stirring until it will boil. Adjust the seasoning.
5. Turn off heat. Garnish with chopped corriander. Serve hot.