Hot soup with chicken and bamboo shoots

Ingredients

• 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 Bread

Method

Step 1

Drain the water from the bamboo shoots. Slice the cucumber and remove the core with a teaspoon. Cut the cucumber into slices.

Step 2

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.

Step 3

Heat the soup until it boils while stirring in a large thick-bottomed saucepan.

Step 4

Add in the meat and cook for approximately 1 minute. Add bamboo shoots, cucumber, carrots, the cooked noodles and salt.

Step 5

Bring the soup to the boil once more, taste and serve immediately.