Classic Beanthread Noodle Soup with Chicken

Preparation info
  • Serves


    • Difficulty


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.


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


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