Asian-style chicken noodle soup
- Good Food team
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Serves 4
Easy
Cook: 10 mins
A star rating of 4 out of 5.6 ratingsRate
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Use rice noodles in this Asian-style chicken soup for an authentic feel
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Ingredients
Nutrition
Units:
MetricUS
- 125g (2 bundles) of stir fry noodles
- 1.2l good quality chicken stock
- 2 shredded lime leaves
- 1 tsp grated ginger
- 2 tbsp finely chopped coriander
- 418g can creamed-style corn
- 2 cooked, shredded skinless chicken breasts
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Nutrition: per serving
-
kcal0
-
fat0g
-
saturates0g
-
carbs0g
-
sugars0g
-
fibre0g
-
protein0g
-
salt0g
low
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Method
-
step 1
Soak the stir fry noodles for 4 minutes in boiling water. Drain, rinse, drain again. Divide between 4 soup bowls.
-
step 2
Heat the chicken stock in a pan with the shredded lime leaves, grated ginger and finely chopped coriander.
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step 3
Bring 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.
Recipe from Good Food magazine, July 2004
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A star rating of 4 out of 5.6 ratings
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