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Chicken and corn vermicelli noodle soup
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Prep Time:
25 minutes
Cook Time:
7 minutes
Total Time:
32 minutes
Wholesome and flavorful soup for a cozy weeknight meal.
Ingredients:
  • 250g dried rice vermicelli noodles
  • 1 brown onion, finely chopped
  • 2cm piece ginger, peeled, finely chopped
  • 2 litres chicken style liquid stock
  • 3 cobs sweet corn, kernels removed
  • 2 small (about 300g) chicken breast fillets, trimmed, cut into 5mm-thick slices
  • 21.00 gm soy sauce
  • 82.50 ml fresh coriander leaves, finely chopped
Instructions:
  • Place the noodles in a bowl and soak in hot water until just tender, about 10 minutes. Drain and set aside.
  • In a large saucepan over medium heat, heat oil and sauté onion, garlic, and ginger for 3 minutes until onion softens.
  • Pour in the flavorful stock and bring it to a lively boil. Toss in the sweet corn, tender chicken, and savory soy sauce. Lower the heat to a gentle simmer. Let it cook uncovered for 2 to 3 minutes until the chicken is perfectly cooked.
  • Add the noodles to the pot and simmer for 1 minute. Stir in the fragrant coriander and season with a perfect pinch of salt and pepper. Ladle the flavorful soup into serving bowls and serve hot.

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