Chicken with Bamboo Shoots Soup (Serves 4-6)
1 oz tinned bamboo shoots
2 – 3 oz chicken, boned and skinned
1 pint water with chicken stock cube or fresh chicken stock
4 oz frozen prawns
1/2 carrot, thinly sliced
1 tbl soya sauce, fish sauce, salt and pepper to taste
2 – 4 oz mushrooms, quartered
3 spring onions, finely chopped and a few sprigs of fresh coriander
- Wash and thinly slice the bamboo shoots.
- Bring the water to the boil. Add the stock cube and simmer for ten minutes.
- Add the sliced bamboo shoots, chicken, sliced carrot, soya sauce, salt, pepper and fish sauce. Cook for a further 5 minutes, or until the chicken is done. Add prawns and mushrooms. Cook for a few more minutes.
- Garnish with finely chopped spring onions and fresh coriander and serve hot.