Name: Chicken and Corn Soup
Yield: 4 servings
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

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.

Chicken and Corn Soup

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