Super easy noodle soup with chicken and sweetcorn, ginger, coconut milk and chilli. Yum!
Chicken and Sweetcorn Noodle Soup
100g cooked Chicken Meat
3 x Spring Onions
1 x 340g Tinned Sweetcorn
6g fresh Red Chilli
8g fresh Peeled Ginger
1 x 400ml Reduced Fat Coconut Milk
1 x sheet (approx. 90g) Medium Egg Noodles
15 ml Soy Sauce
1 x heaped tsp Curry Powder
1 x flat tsp Turmeric
1 x Chicken Stock Pot
400ml Boiling Water
1 x 64g pack Poppadom’s
Wash the spring onions, trim and thinly slice.
With a sharp knife – cut the kernels off the sweetcorn cob – throw away the cob.
Finely chop the chilli and the ginger.
Put all the above ingredients in a large saucepan along with the coconut milk.
Stir in the curry powder, turmeric and the stock pot.
Add the boiling water and the soy sauce.
Bring to the boil – then simmer for 15 mins.
Chop up the chicken into small chunks, add to the soup along with the noodles, season with some black pepper.
Simmer for another 15 mins – till the noodles are soft.
Serve in bowls with some poppadoms on the side.