Ingredients:
- Water
- Bouillon Cubes (Chicken)
- Nam Pla (fish sauce)
- Bamboo shoots
- Leek
- Ginger
- 1/2 Red Pepper
- Chicken Breast
- Teriyaki sauce
- Rice Noodles
- 1 Lime
Fill a pan with 2 Liters of water and bring it a slow simmer, add the bouillon cubes and a splash of Nam Pla. Add chopped ginger, red pepper, sliced leek, and the bamboo shoots to the stock. Let the stock simmer while you prepare the chicken. First marinate chopped chicken in the teriyaki sauce for about 15 minutes, then bake until brown. Finally boil the rice noodles. Serve the soup by first putting some noodles in a bowl, then add soup, chicken and some lime juice.