Ingredients:
1 can creamed corn ( 420g)
2 cups chicken stock
2 shallots, sliced thinly ( may also be called spring onions)
1 teaspoon grated ginger
1 teaspoon crushed garlic
1 small red chilies, chopped very finely
200 g fresh rice noodles
200 g chicken breasts, cut into thin strips
splash soy sauce
coriander, if liked
Directions:
In a large saucepan mix together stock and corn and bring to the boil.
Add ginger, garlic chilli and soy and stir.
Add chicken and stir.
When chicken is cooked (about 1- 2 minutes) add shallots/spring onions.
Rinse noodles under cold water to separate.
Add to the boiling soup.
Simmer for 5 minutes until white part of the shallot is cooked and the noodles are cooked and separated.
Garnish with coriander.
Servings: 4
Time preparation: 5 min.
Time total: 17 min.