For fast and easy meals, you can’t beat an Asian-inspired dish. Full of fresh flavours, this one is ready and on the table in 15 minutes.
Ingredients
- 1.25L (5 cups) chicken stock
- 1 1/2 teaspoons grated fresh ginger
- 1 1/2 teaspoons chopped fresh red chilli
- 250g dried rice vermicelli noodles
- 425g can corn kernels, drained
- 2 single chicken breast fillets, halved lengthways, thinly sliced
- 3 shallots, trimmed, thinly sliced
- 80g (2 cups) baby spinach leaves
Method
- Step 1Place the stock, ginger and chilli in a large saucepan over medium-high heat and bring to the boil. Add the noodles and corn. Return the noodle mixture to the boil. Cook for 1 minute.
- Step 2Add the chicken and three-quarters of the shallot. Cook for 2 minutes or until the chicken is cooked through. Add the spinach and stir until the spinach just starts to wilt. Divide the soup among serving bowls and top with the remaining shallot.
- High carb
- Low fat
- Low kilojoule
- Low sugar
Nutrition
1782 kj
Energy
4g
Fat Total
1g
Saturated Fat
3g
Fibre
27g
Protein
59mg
Cholesterol
1505.74mg
Sodium
3g
Carbs (sugar)
64g
Carbs (total)
All nutrition values are per serve
Notes
If you want this recipe to be gluten free, use gluten-free chicken stock.
Cook’s tip: To save time on chopping the chilli and grating the ginger, you can use chopped chilli and grated ginger from a jar.
- Author: Tracy Rutherford
- Image credit: Mark O'Meara
- Publication: Australian Good Taste
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