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Asian-Style Chicken, Corn and Noodle Soup
Condensed soup makes a great base to create other exciting soups. This Asian-inspired soup is easy and tasty − great to take the winter chill out of the air.
Makes 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
NUTRITION INFORMATION: Average Quantity per Serving |
|---|
Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
INGREDIENTS
Made with
Method
Step 1
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. Step 2
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. Step 3
3. Remove from the heat. Stir through lime juice and coriander. Season to taste. Tips
What do I need?
Select All
1
1 Tbsp sesame oil
2
200 g chicken thigh meat, cut into 1cm pieces
3
2 cloves garlic, crushed
4
2 tsp finely grated fresh ginger
5
420 g can Wattie’s Condensed Creamy Chicken Soup
6
1 Tbsp soy sauce
7
1 ½ cups Wattie’s frozen Supersweet Corn Kernels
8
2 Tbsp sweet Thai chilli sauce
9
2 spring onions, diagonally sliced
10
175 g Singapore noodles
11
squeeze lime juice to taste
12
1 handful chopped fresh coriander
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