Use rice noodles in this Asian-style chicken soup for an authentic feel
Cook:10 mins
Serves 4
125g (2 bundles) of stir fry noodles1.2l good quality chicken stock2 shredded lime leaves1 tsp grated ginger2 tbsp finely chopped coriander418g can creamed-style corn2 cooked, shredded skinless chicken breasts
STEP 1Soak the stir fry noodles for 4 minutes in boiling water. Drain, rinse, drain again. Divide between 4 soup bowls.STEP 2Heat the chicken stock in a pan with the shredded lime leaves, grated ginger and finely chopped coriander.STEP 3Bring to a boil and add the can of creamed-style corn and the cooked, shredded skinless chicken breasts. Heat for 2 minutes, then ladle over noodles and serve.
