Asian-Style Chicken, Corn and Noodle Soup

Asian-Style Chicken, Corn and Noodle Soup
Serves 3-4 Prep Time 15 minutes Cook Time 10 minutes

Ingredients

  • 1 Tbsp sesame oil
  • 200 g chicken thigh meat, cut into 1cm pieces
  • 2 cloves garlic, crushed
  • 2 tsp finely grated fresh ginger
  • 420 g can Wattie’s Condensed Creamy Chicken Soup
  • 1 Tbsp soy sauce
  • 1 ½ cups Wattie’s frozen Supersweet Corn Kernels
  • 2 Tbsp sweet Thai chilli sauce
  • 2 spring onions, diagonally sliced
  • 175 g Singapore noodles
  • squeeze lime juice to taste
  • 1 handful chopped fresh coriander

Method

1. Heat sesame oil in a saucepan. Add chicken meat and stir-fry until coloured. Add garlic and ginger and cook for a further minute.

2. Pour in Wattie’s Condensed Creamy Chicken Soup and 2 cans of water. Add soy sauce and sweet Thai chilli sauce. Stir while bringing to the boil. Add Wattie’s frozen Supersweet Corn Kernels. Reduce heat and simmer for 5 minutes. Stir through spring onions and Singapore noodles and continue to cook until noodles separate.

3. Remove from the heat. Stir through lime juice and coriander. Season to taste.