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Ingredients
Method
- 125g wok-ready noodles
- 1.2 litres quality chicken stock
- 2 lime leaves, shredded
- 1 tsp ginger, grated
- 2 tbsp chopped coriander leaves
- 1 x 400g can of creamed corn
- 2 cooked chicken breasts, shredded
- Soak the noodles for about 4 mins in boiling water, then drain and rinse. Divide between 4 soup bowls. Heat up the chicken stock in a pan with the lime leaves, ginger, and coriander, then bring to a simmer and add the creamed-style corn and shredded chicken breasts. Heat for about 3 minutes, then ladle over the noodles and serve. So simple, so perfect!
10 mins
4 serving
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