By, Victoria Prever
1 min read
ByVictoria Prever, Victoria Prever
This chicken, corn and noodle soup comes from Singapore and Malaysia where slurping is considered essential.
INGREDIENTS
110g pad Thai rice noodles
2 tsp sunflower oil
1 small onion (90g), finely chopped
1 clove garlic, crushed
1 tbsp mild curry paste
1 tbsp soft light brown sugar
400ml tin coconut milk
250ml chicken stock
2 tsp soy sauce
198g tin sweetcorn or 185g frozen corn kernels
60g frozen peas
110g cooked chicken, shredded into small pieces
4 spring onions, thinly sliced, plus 2 extra (optional) to serve
2 tsp lime juice
Handful coriander leaves (optional), to serve
Thinly sliced red chilli (optional), to serve
Extra lime quarters (optional), to serve
METHOD
Cook the noodles according to packet instructions. Drain and divide between 4 bowls.
Saute the onion in the sunflower oil for 5-6 minutes until soft.
Add the garlic, curry paste and sugar and cook for a further minute, then add the coconut milk, chicken stock and soy sauce.
Bring to the boil then drop in the corn kernels, frozen peas, chicken and spring onions.
Simmer for 3 minutes, until everything is hot, then remove from the heat and add the lime juice.
Ladle the soup over the noodles and eat straightaway. You can put out bowls of coriander leaves, extra spring onions, sliced chillis and lime quarters so that everyone can help themselves to their favourites.
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