Chicken and Corn Soup
- Ready In:
- 17mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 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
- 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.
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Reviews
-
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.