Classic Beanthread Noodle Soup with Chicken

Name: Classic Beanthread Noodle Soup with Chicken
Yield: Serves 2–4
Cuisine: Thailand
Ingredients: ¼ ground black pepper; 1 teaspoon salt; 2 teaspoons sugar; 1.2 litres (2 pints) homemade chicken stock or store-bought fresh stock; 2 teaspoons sesame oil; 2 tablespoons coarsely chopped shallots; 110 g (4 oz) boneless chicken breasts, skinned; 175 g (6 oz) Chinese bok choy or Chinese leaves (Peking cabbage); 1 tablespoon fish sauce or light soy sauce; 1 tablespoon light soy sauce; 15 g (½ oz) Chinese dried black mushrooms; 1 tablespoon groundnut (peanut) oil; 3 cloves garlic, finely sliced; 3 tablespoons finely chopped spring onions; 110 g (4 oz) dried beanthread noodles

Preparation info

Serves
2–4

Difficulty
Medium

Appears in

Ken Hom Cooks Thai

By Ken Hom

Published 2001

About

Here we have a classic Chinese soup that Thailand has made its own. The Chinese provenance is unmistakable; my Cantonese ancestry stirs within me whenever I enjoy this dish in Thailand, but I recognize and appreciate the Thai influence. This soup is a savoury and satisfying treat.

Ingredients

110 g (4 oz) dried beanthread noodles
15 g (½

Asia
Thailand
South East Asia
Soup

Method

Soak the noodles in a large bowl of warm water for 15 minutes. When soft, drain and cut into 7.5 cm (3 in) lengths using scissors or a knife. Set aside.

Soak the mushrooms in warm water for 20 minu