- 1 Litre Spicy Thai Soup
- 1 Cucumber
- 100 g Dried Egg Noodles
- 1½ Litres Water
- 1½ tsp Coarse Salt
- 1 Can Of Bamboo Shoot In Slices
- 400 g Diced Chicken Fillet
- 3 Carrots Sliced Into Short Strips
- 1 tsp Coarse Salt
- 240 g White Stale Bread
Drain the water from the bamboo shoots. Slice the cucumber and remove the core with a teaspoon. Cut the cucumber into slices.
Put the noodles in a pot of boiling salted water. Boil for 1-2 minutes stirring continuously, until the noodles are separating and tender without being soft. Drain the noodles in a sieve.
Heat the soup until it boils while stirring in a large thick-bottomed saucepan.
Add in the meat and cook for approximately 1 minute. Add bamboo shoots, cucumber, carrots, the cooked noodles and salt.
Bring the soup to the boil once more, taste and serve immediately.