Just six ingredients is all you need for this speedy, budget-friendly Asian chicken noodle soup!
Ingredients
- 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 Massel chicken style liquid stock
- 220g shelf-fresh Singapore noodles
Method
- Step 1Heat a large, non-stick saucepan over medium heat. Add curry paste and half the onion. Cook, stirring, for 1 minute or until fragrant.
- Step 2Add 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.
Nutrition
1618 kj
Energy
13g
Fat Total
3g
Saturated Fat
5g
Fibre
34g
Protein
102mg
Cholesterol
1533.08mg
Sodium
8g
Carbs (sugar)
32g
Carbs (total)
All nutrition values are per serve
Notes
You will need 1/2 large barbecued chicken.
- Author: Jenny Fanshaw
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
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