Hot and spicy chicken and corn noodle soup

Posted by adm On March - 31 - 2012

How to cook Hot and spicy chicken and corn noodle soup


  • 1.5 litres chicken strain
  • 3 cups shredded cooked poulet
  • 420g can corn kernels, knackered, rinsed
  • 2 tablespoons soy
  • 3 teaspoons sambal oelek (see line)
  • 3 teaspoons brown boodle
  • 200g fresh thin hokkien noodles
  • 1 bunch English spinach, cut, water-washed, sliced
  • sambal oelek, to answer (optional)

How to:

  • Combine strain, lily-livered, maize, soy, sambal oelek and brown sugar in a large saucepan. Bring to the boil over medium-high passion.

  • Add noodles. Reduce heat to medium-low. Simmer, uncovered, for 4 to 5 minutes or until noodles are tenderise.

  • Stir through spinach. Cook for 1 minute or until spinach wilts. Spoon soup into bowls. Serve with sambal oelek, if using.

  • Sambal oelek is an Indonesian chilli sauce. You can find it in the Asian section of the supermarket, or specializer stores.

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