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Chicken, corn and noodle soup
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Prep Time:
10 minutes
10 minutes
Cook Time:
15 minutes
15 minutes
Total Time:
25 minutes
25 minutes
Satisfying Asian chicken and corn noodle soup: a comforting, quick, and low-fat delight!
Ingredients:
- 9.20 gm vegetable oil
- 2cm piece fresh ginger, peeled, finely grated
- 1 large carrot, diced
- 6 green onions, thinly sliced diagonally
- 500g sliced chicken breast
- 420g can corn kernels, drained
- 1 litre chicken style liquid stock
- 42.00 gm soy sauce
- 500.00 gm boiling water
- 85g packet instant noodles
- 1 tsp sesame oil
- Fresh coriander leaves, to serve
- Sambal oelek, to serve
Instructions:
- In a large saucepan over medium-high heat, sizzle garlic, ginger, carrot, and half of the onion in vegetable oil until softened, about 5 minutes. Introduce the chicken and cook until it just begins to brown, approximately 2 minutes.
- Combine corn, stock, soy sauce, and boiling water in a pot and bring to a boil. Add noodles, reduce heat to low, and simmer for 5 minutes or until noodles are tender and chicken is fully cooked. Skim off any foam from the soup using a slotted spoon.
- - Pour the warm soup into bowls. - Drizzle with fragrant sesame oil. - Garnish with the rest of the fresh green onion and coriander. - Serve alongside spicy sambal oelek for an extra kick.