Super easy noodle soup with chicken and sweetcorn, ginger, coconut milk and chilli. Yum!

  • Serves: 4 people
  • Prep time: 10 minutes
  • Cooking time: 30 minutes
    • Chinese
    • Dairy Free

    Chicken and Sweetcorn Noodle Soup

    Recipe Information

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    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

    Black Pepper


    To serve

    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.

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