Bihun Soup

Malaysian chicken noodle soup

print save Save to... share with friends upload images

Ingredients

150 g	chicken breast fillet
100 g	rice vermicelli noodles, cut into a length of 4cm
10	mushrooms, thinly sliced
5	black fungus mushrooms
50 g	soy bean sprouts
100 g	bamboo shoots
1 small	carrot, thinly sliced
1	red bell pepper, thinly sliced
1 liter(s)	vegetable stock
3 tbsp	soy sauce
1 tsp	black pepper, freshly ground
1 tbsp	curry powder
3 tbsp	rice wine
2 tbsp	dark sesame oil
1 tsp	chilli powder
3 tbsp	Worcestershire sauce
	salt, to taste

Method

Preparation time: ca. 20 min / Cooking / Baking Time: ca. 10 min / Grade of difficulty: medium / Calories per portion: n/a

Soak black fungus mushrooms in warm water for about 1 hour. Rinse and cut into stripes.

In a casserole boil chicken for 20 minutes and cut into slices.

Bring vegetable stock to the boil, add all ingredients except noodles and spices, bring to the boil again and then add noodles and spices and cook at low heat for another 6 minutes.