Spicy Chicken Soup - cooking recipe

Ingredients

250 g chicken breast
750 ml chicken stock
1 tbsp oil
2 large red peppers, cut into slices
1 stalk lemon grass, sliced
1 tbsp cream
2-3 tbsp vinegar
2 tbsp soy sauce
250 g tofu, cut into cubes
300 g bamboo shoots, cut into flower shapes
75 g glass noodles
2 drops tabasco sauce
1-2 tsp sugar

Preparation

Cook the chicken filet in the chicken stock for about 15 minutes. Remove and cut into bite sized pieces, saving the chicken stock for later.
Heat oil in a frying pan and saute peppers and lemon grass. Add cream, vinegar, soy sauce and chicken stock and bring to a boil. Add tofu, bamboo shoots, chicken pieces and noodles.
Simmer over a low heat for 2 minutes, season with salt and pepper, tabasco and 1-2 tsp of sugar before serving.