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Chicken and Sweetcorn Noodle Soup

Recipe

Super easy noodle soup with chicken and sweetcorn, ginger, coconut milk and chilli. Yum!

Serves: 4 people   |   Prep time: 10 minutes   |   Cooking time: 30 minutes

Chinese   |   Starter   |   Dairy Free

  

Ingredients

  • 100g cooked Chicken Meat
  • 3 x Spring Onions
  • 1 x 340g Tinned Sweetcorn
  • 6g fresh Red Chilli
  • 8g fresh Peeled Ginger
  • 1 x 400ml Reduced Fat Coconut Milk
  • 1 x sheet (approx. 90g) Medium Egg Noodles
  • 15 ml Soy Sauce
  • 1 x heaped tsp Curry Powder
  • 1 x flat tsp Turmeric
  • 1 x Chicken Stock Pot
  • 400ml Boiling Water
  • Black Pepper

To serve

  • 1 x 64g pack Poppadom’s

  

Method

  1. Wash the spring onions, trim and thinly slice.
  2. With a sharp knife – cut the kernels off the sweetcorn cob – throw away the cob.
  3. Finely chop the chilli and the ginger.
  4. Put all the above ingredients in a large saucepan along with the coconut milk.
  5. Stir in the curry powder, turmeric and the stock pot.
  6. Add the boiling water and the soy sauce.
  7. Bring to the boil – then simmer for 15 mins.
  8. Chop up the chicken into small chunks, add to the soup along with the noodles, season with some black pepper.
  9. Simmer for another 15 mins – till the noodles are soft.
  10. Serve in bowls with some poppadoms on the side.