Asian chicken, corn and noodle soup

Name: Asian chicken, corn and noodle soup
Cook time: 7 min
Total time: 7 min
Ingredients: 1/4 cup Malaysian curry paste; 2 green onions, thinly sliced; 425g can corn kernels, drained; 2 cups shredded barbecued chicken (see note); 4 cups Massel chicken style liquid stock; 220g shelf-fresh Singapore noodles

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Cook Time: 7 minutes

Total: 7 minutes

Servings: 4

Cost: $2.19 /serving

Author : Jenny Fanshaw

quick simmer autumn

Ingredients

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1/4 cup Malaysian curry paste2 green onions, thinly sliced425 grams can corn kernels, drained2 cups shredded barbecued chicken (see note)4 cups Massel chicken style liquid stock220 grams shelf-fresh Singapore noodles

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Instructions

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Step 1

Heat a large, non-stick saucepan over medium heat. Add curry paste and half the onion. Cook, stirring, for 1 minute or until fragrant.

Step 2

Add corn, chicken, 1 cup cold water and stock. Bring to the boil. Add noodles. Simmer for 5 to 6 minutes or until noodles are tender. Serve sprinkled with remaining onion.