Chicken, corn and noodle soup

Asian soups bring a smile to your face. Chicken and corn are soothing when mixed with noodles in this low fat wonder. Perfect when you need to whip something up in a hurry.

The ingredient of Chicken, corn and noodle soup

1. 2 teaspoons vegetable oil
2. 2 garlic cloves, crushed
3. 2cm piece fresh ginger, peeled, finely grated
4. 1 large carrot, diced
5. 6 green onions, thinly sliced diagonally
6. 500g sliced chicken breast
7. 420g can corn kernels, drained
8. 1 litre Massel chicken style liquid stock
9. 2 tablespoons soy sauce
10. 2 cups boiling water
11. 85g packet instant noodles
12. 1 teaspoon sesame oil
13. Fresh coriander leaves, to serve
14. Sambal oelek, to serve

The instruction how to make Chicken, corn and noodle soup

1. Heat vegetable oil in a large saucepan over medium-high heat. Add garlic, ginger, carrot and 1/2 the onion. Cook for 5 minutes or until softened. Add chicken. Cook for 2 minutes or until just starting to brown.
2. Add corn, stock, soy sauce and boiling water. Bring to the boil. Add noodles. Reduce heat to low. Simmer for 5 minutes or until noodles are tender and chicken is cooked through. Using a slotted spoon, remove any foam from surface of soup.
3. Ladle soup into bowls. Drizzle with sesame oil and top with remaining green onion and coriander. Serve with sambal oelek.

Nutritions of Chicken, corn and noodle soup

fatContent: 410.124 calories
saturatedFatContent: 18.9 grams fat
carbohydrateContent: 5.8 grams saturated fat
sugarContent: 26.2 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 31.6 grams protein
sodiumContent: 114 milligrams cholesterol