Asian chicken, corn and noodle soup Recipe
ngredients
1/4 cup Malaysian curry paste
2 green onions, thinly sliced
425g can corn kernels, drained
2 cups shredded barbecued chicken (see note)
4 cups Campbell's Real Stock Chicken Salt Reduced
220g shelf-fresh Singapore noodles
Asian chicken, corn and noodle soup Recipe
Method
Step 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.
Step 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.
1/4 cup Malaysian curry paste
2 green onions, thinly sliced
425g can corn kernels, drained
2 cups shredded barbecued chicken (see note)
4 cups Campbell's Real Stock Chicken Salt Reduced
220g shelf-fresh Singapore noodles
Asian chicken, corn and noodle soup Recipe
Method
Step 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.
Step 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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