All Recipes

Asian-style chicken, corn and noodle soup

Prep

15-30 mins

Total

25 MIN

Servings

3 servings

Ingredients

1 tbsp

Sesame oil

200 g

Chicken thigh meat, cut into 1cm pieces

2 

Cloves garlic, crushed

2 tsp

Finely grated fresh ginger

420 g

Can Wattie's condensed creamy chicken soup

1 tbsp

Soy sauce

1 1/2 cups

Wattie's frozen supersweet corn kernels

2 tbsp

Sweet Thai chilli sauce

2 

Spring onions, diagonally sliced

175 g

Singapore noodles

- 

Squeeze lime juice to taste

1 

Handful chopped fresh coriander

Instructions

Step 1

Heat sesame oil in a saucepan. Add chicken meat and stir-fry until coloured. Add garlic and ginger and cook for a further minute.

Step 2

Pour in Wattie's Condensed Creamy Chicken Soup and 2 cans of water. Add soy sauce and sweet Thai chilli sauce. Stir while bringing to the boil. Add Wattie's frozen Supersweet Corn Kernels. Reduce heat and simmer for 5 minutes. Stir through spring onions and Singapore noodles and continue to cook until noodles separate.

Step 3

Remove from the heat. Stir through lime juice and coriander. Season to taste.

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