- Bring chicken stock and ginger to boil, then add chicken.
- Boil water for egg noodles. Cook the noodles, drained and set aside.
- Add coconut cream and bamboo shoots to the stock and simmer.
- Add fish sauce, lime juice, palm sugar and salt to taste
- Put cooked egg noodles in a bowl and add the mix on top.
- Serve with a garnish of coriander, red chilli and lime wedge