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Asian chicken, corn and noodle soup

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    Source: www.taste.com.auReport recipe

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    Nutrition Info . . .

    NutrientsProteins
    VitaminsB2, B3, C, E, P
    MineralsNatrium, Fluorine, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. Ingredients (serves 4)

    2. 1/4 cup Malaysian curry paste

    3. 2 green onions, thinly sliced

    4. 425g can corn kernels, drained

    5. 2 cups shredded barbecued chicken (see note)

    6. 4 cups reduced-salt chicken stock

    7. 220g shelf-fresh Singapore noodles

    Instructions Jump to Ingredients ↑

    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.

    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.

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