Preparation: Cut the mushrooms, garlic and fresh ginger into approx. 5 mm pieces. Cut dry glass noodles into pieces with scissors, cut carrots, bamboo and pea pods into strips approx. 5 cm long. Cut the spring onions into approx. 0.5 cm pieces. Mix the tapioca powder well with ½ cup of cold water. Whisk eggs well in a bowl.
Cooking: Bring the chicken broth with the meat to a low boil. Lightly fry the chicken breast with the sesame oil and garlic and use two forks to tear pieces of meat that are too large. Then add the meat, vegetables and mushrooms to the soup and bring them back to the boil. Slowly pour the whisked eggs into very hot, hardly bubbling water (extra pot) using an inverted tablespoon so that the egg is distributed in flakes. Stir constantly. After the flakes have thickened, skim off and add to the soup. Now stir in the soy sauce, rice vinegar, sambal, coriander powder, tomato paste and sugar. After approx. 20 - 30 minutes of cooking time, slowly add the mixed starch while stirring vigorously.
Serve: Put some boiling water over the glass noodles in a bowl just before serving and let them steep for 5 minutes, then skim off and add to the soup. Garnish with some chopped chives or similar and serve in suitable dishes. Good Appetite!
4th update: 04/07/2015