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Hot soup with chicken and bamboo shoots

This soup smells like holiday, so let the scent transport you!

  • 4 servings


  • 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


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.