Prep 5 mins
Cook 12 mins
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.
- 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
- In a large saucepan mix together stock and corn and bring to the boil.
- Add ginger, garlic chilli and soy and stir.
- Add chicken and stir.
- When chicken is cooked (about 1- 2 minutes) add shallots/spring onions.
- Rinse noodles under cold water to separate.
- Add to the boiling soup.
- Simmer for 5 minutes until white part of the shallot is cooked and the noodles are cooked and separated.
- Garnish with coriander.
They say chicken soup is good for the soul and in this case it is true. It is winter here in Australia and that means you eventually have a cold and the flu'. This soup was a great comfort food, good taste, nice and light. Quick and easy too, omitted the noodles, but only because I didn't have any on hand.