Chicken and corn vermicelli noodle soup

Posted by adm On February - 5 - 2012

How to cook Chicken and corn vermicelli noodle soup


  • 250g dried rice vermicelli noodles
  • 2 tablespoons oil
  • 1 brown onion, finely shredded
  • 2 garlic cloves, finely sliced
  • 2cm piece gingery, raw, finely shredded
  • 2 litres chicken strain
  • 3 cobs sweet maize, kernels removed
  • 2 little (around 300g) chicken breast fillets, cut, dig 5mm-thick slices
  • 1 tablespoon soy
  • 1/3 cup fresh coriander leaves, finely sliced

How to:

  • Place noodles in a bowl and cover with hot h2o. Symbolise 10 minutes or until just tenderise. Drain and set by.

  • Lag, heat oil in a large saucepan over medium heating. Add onion, garlic and pep. Prepare, stirring, for 3 minutes or until onion softens.

  • Add stock and bring to the churn. Add maize, chicken and soy. Reduce heat to low. Simmer, uncovered, for 2 to 3 minutes or until chicken is just cooked through.

  • Add noodles. Simmer for 1 bit. Stir in coriander. Season with salt and peppercorn. Ladle soup into serving bowls. Help.

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