This is the rice noodle brand I used for this, Chuan Chim brand, blue pack, which is the wide noodles. This is a Thai product available at Tesco. Excellent noodles.

Heat the broth and water in a pot until boiling, add the chicken and reduce heat to a simmer. Skim any foam from the broth.

Simmer for about 5 minutes then add the carrot and corn. Simmer for another 10 minutes or until the carrot is just tender.

Add the rice noodles. The noodles are white in the package, when you add them to the hot broth, first they will look like spaghetti, give the noodles a stir to get them separated.

As the noodles cook, they will swell, turn white again, and they take on the flavor of the broth. Continue to simmer until the noodles are just barely tender.

Add the mushrooms, spring onion, and cilantro, simmer until the noodles are tender, about 5 more minutes. Remove from heat.

The completed soup, the noodles are tender and flavorful, the chicken is tender and juicy. Perfect.

Ladle soup into bowls, add a hard boiled egg, sliced in half, yolks up, and add 2-3 fried wonton skins on the side of the soup as garnish as desired, serve hot. Enjoy.