Summary

Ingredients

• 375 g chicken
• 25 g fat
• 1 onion (s)
• some curry powder
• 1 liter water
• 4 teaspoons chicken broth, instant
• 125 g leek
• 100 g bamboo shoot (s)
• 25 g tomato peppers
• 1 can mushrooms
• 1 bell pepper (s)
• 1 tablespoon soy sauce
• 1 tablespoon vinegar
• 50 g lass noodles, Chinese
• possibly sugar
• salt

Print Recipe Pin Recipe

Instructions

1. Dice the onion and tomato peppers.
2. Cut the chicken into strips and fry in the fat. Add the onion cubes and the curry powder and fry briefly, then deglaze with the water. Add the instant stock. Cut the leek into rings, cut the bamboo shoots into strips and add to the broth with the mushrooms and tomato pepper pieces and bring to the boil. Season the soup vigorously with soy sauce, vinegar, salt and sugar and simmer for 3 minutes.
3. Pour boiling water over the glass noodles and let them steep for 3 minutes, then quench and add to the soup. Serve immediately.