Steps
- Put 1.2 liters of chicken broth in a saucepan over medium heat. Chop the stalks from 1 small pack of cilantro and add them with most of 1 sliced red chili; reserve the leaves and remaining chili.
- Bring to a boil, add 200ml of water, and simmer for 5-10 minutes. Stir in 2 tablespoons of light soy sauce and black pepper.
- Add 100g of sliced white mushrooms, 100g of baby bok choy, 2 sliced boneless skinless chicken breasts, and 100g of egg noodles. Simmer for 2 minutes, until the noodles start to soften.
- Add 50g of sliced bamboo shoots. Continue simmering until the noodles are tender, the shoots are hot, and the chicken reaches 165°F / 74°C. Top with the reserved cilantro leaves and chili.