Indonesian Chicken Soup (Bihuhnsuppe)
- Ready In:
- 50mins
- Ingredients:
- 19
- Serves:
-
4
ingredients
- 150 g chicken breasts, cooked and sliced thinly
- 150 g rice noodles
- 10 button mushrooms, sliced
- 5 cloud ear mushrooms, dried
- 40 g bean sprouts
- 80 g bamboo shoots, sliced
- 1 small carrot
- 1 red pepper
- 1 liter water
- 1 chicken stock cube
- 3 tablespoons dark soy sauce
- 1 teaspoon pepper
- 1 tablespoon curry powder
- 3 tablespoons rice wine
- 1 tablespoon rice vinegar
- 2 tablespoons sesame oil
- 1 tablespoon sambal oelek
- 3 tablespoons Worcestershire sauce
- salt, to taste
directions
- Rehydrate the mu-err mushrooms by soaking them in water for 30 minutes, then slice.
- Slice the carrot and red pepper.
- Break or cut the noodles into approximately 2 inch long pieces.
- Bring the water to the boil in a large pan, add stock cube and all other ingredients, apart from the noodles and spices.
- As soon as it comes back to a boil, add the noodles and spices and simmer for approximately six minutes.
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RECIPE SUBMITTED BY
-Sylvie-
Dewsbury, West Yorkshire
Hi, I'm 31 and cooking and living in England. I was born in Germany and that's where I grew up and lived until I came to the UK to go to University in 1998.
I never went back to live in Germany, even though all my family is still there.