“This recipe is my own adaption of the Chicken and Sweet Corn soup served at Chinese restaurants. I've added some noodles to thicken the soup up and make it more filling.”
READY IN:
17mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 1 can creamed corn (420g)
  • 2 cups chicken stock
  • 2 shallots, sliced thinly (may also be called spring onions)
  • 1 teaspoon grated ginger
  • 1 teaspoon crushed garlic
  • 1 small red chile, chopped very finely
  • 200 g fresh rice noodles
  • 200 g chicken breasts, cut into thin strips
  • splash soy sauce
  • coriander, if liked

Directions

  1. In a large saucepan mix together stock and corn and bring to the boil.
  2. Add ginger, garlic chilli and soy and stir.
  3. Add chicken and stir.
  4. When chicken is cooked (about 1- 2 minutes) add shallots/spring onions.
  5. Rinse noodles under cold water to separate.
  6. Add to the boiling soup.
  7. Simmer for 5 minutes until white part of the shallot is cooked and the noodles are cooked and separated.
  8. Garnish with coriander.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: