I don’t cook very often with bamboo shoots, but it’s one of my personal favorites. I won’t eat them plain just like that. But I really like them in noodle soup, Thai-style curries, spring rolls, and stir-frying them with meat. If you buy them “fresh” from Asian grocery store, they have very strong smell that might put you off. They usually need to be boil until soft but still somewhat have that crunchy texture. Once cooked, it won’t put you off anymore. I often buy canned bamboo shoots simply because I don’t have much time to mess around with the fresh ones. It saves me time to do so. I like how they have been cut in strips too. This chicken noodle soup with bamboo shoots and dill lime sauce came about because I have one can of bamboo shoots in my pantry that I was originally going to make some spring rolls with. Never got into that for some reasons. I decided to whip up this noodle soup instead. What makes it extra special is the dill lime sauce. I gotta tell you, I probably ate too much of the noodles because of the sauce lol!! It’s fragrant, sweet, tangy, salty and slightly spicy. So perfect to drizzle over the noodles. I LOVE dill !! Having dill in this sauce is just so perfect. I can see the sauce not only for the noodles, but also for dipping spring rolls, egg rolls, dumplings ? why not !! It’s very yummy! I hope you give this chicken noodle soup with bamboo shoots and dill lime sauce a try! The ingredients aren’t hard to find either. It’s a keeper ! and winter is coming !! (trying to say it in a serious face like Jon Snow did in Game of Thrones lol). This is perfect for the cooler weather !!
CHICKEN NOODLE SOUP WITH BAMBOO SHOOTS AND DILL LIME SAUCE (4 servings)
- 1 lb of dried rice noodle sticks or fresh rice noodles
- 14 oz of canned bamboo shoots strips drain off the water
- 1 lb of boneless skinless chicken thighs
- ¼ cup of goji berries rinse with water
- 2 Tbsp of fish sauce
- Salt and freshly ground pepper to taste
DILL AND LIME SAUCE:
- 2 Tbsp of hot water
- 1 Tbsp of sugar
- 1 Tbsp of fish sauce
- 1-2 red and green bird's eye chili seeded and finely chopped
- Juice of 1 lime
- ¼ cup fresh dill
- Cook the rice noodles according to the instruction on the packages
- Put the chicken thighs in a pot. Cover with water. Bring to a boil and let it boil for about 5 minutes. Discard the water and rinse with some cold water to get rid of the scums. Place the chicken back into the pot. Put about 8 cups of water and bring to a boil. Lower the heat and let it gently simmer for about 45 minutes. Remove the chicken from the pot. Add in the bamboo shoots strips, goji berries and let them cook for another 10 minutes. Season with some fish sauce and freshly ground black pepper. Have a taste and add some salt if needed
- Once the cooked chicken is cooled enough to handle, shred the meat and set it aside until ready to serve
- Prepare the dill and lime sauce by adding hot water in a small bowl. Add in sugar and stir to dissolve it. Add in the fish sauce, chili and lime juice. Run your fingers through each stems of dill to get the leaves. Add this into the bowl
- When ready to serve. Portion the noodles into individual serving bowl. Add some shredded chicken meat. Generously ladle the hot soup over the noodles along with some bamboo shoots strips. Serve with dill and lime sauce on the side
It’s times like these when I wish I had a live-in chef. I’m too lazy to cook and this looks amazing!!
Fish sauce, goji berries, bird’s eyes chili noodles look very oriental. May I know this is from which country?
It’s a little bit of Vietnamese and Chinese 🙂