Simple Thai Soup

A great pasta dish for any occasion:

Briefly rinse chicken fillet and cook in the clear soup for about 10 min until tender.

Drain the bamboo.

Clean and rinse the vegetables and mushrooms.

Cut the leek into rings, the bell pepper and bamboo into strips and the mushrooms into slices.

Remove the meat from the soup.

Add the vegetables to the clear soup and cook for about 10 minutes.

Break the glass noodles and cook for the last 3 minutes.

Cut the meat into cubes.

Mix the cornstarch with a little water until smooth.

Thicken the soup with it and simmer for a while.

Add the meat and heat.

Season the soup with pepper, salt, Chinese seasoning, soy sauce and vinegar.

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