Use rice noodles in this Asian-style chicken soup for an authentic feel
INGREDIENT :
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
RECIPE DIRECTION :
Soak the stir fry noodles for 4 minutes in boiling water. Drain, rinse, drain again. Divide between 4 soup bowls.
Heat the chicken stock in a pan with the shredded lime leaves, grated ginger and finely chopped coriander.
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.
