Asian-style chicken noodle soup
- Preparation and cooking time
- Cook:
- Easy
- Serves 4
Skip to ingredients
Showing items 1 to 3 of 6
- 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
Nutrition: per serving
- kcal0
- fat0g
- saturates0g
- carbs0g
- sugars0g
- fibre0g
- protein0g
- salt0glow
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.
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.
