Asian chicken, corn and noodle soup

Posted by adm On August - 15 - 2011

How to cook Asian chicken, corn and noodle soup


  • 1/4 cup Malaysian curry spread
  • 2 green onions, thinly sliced
  • 425g can corn kernels, knackered
  • 2 cups shredded barbecued chickenhearted (see line)
  • 4 cups reduced-salt chicken strain
  • 220g shelf-fresh Singapore noodles

How to:

  • Heat a prominent, non-stick saucepan over medium oestrus. Add curry paste and half the onion. Fix, stirring, for 1 minute or until fragrant.

  • Add maize, chickenhearted, 1 cup cold water and strain. Bring to the seethe. Add noodles. Simmer for 5 to 6 minutes or until noodles are bid. Serve sprinkled with remaining onion.

  • You will pauperism 1/2 large barbecued chickenhearted.

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