Asian-style chicken noodle soup

Use rice noodles in this Asian-style chicken soup for an authentic feel

  • Cook:10 mins
  • Serves 4
  • Easy

Nutrition per serving


    • 125g (2 bundles) of stir fry noodles
    • 1.2l good quality chicken stock
    • 2 shredded lime leaves
    • 1 tsp grated ginger
    • 2 tbsp finely chopped coriander
    • 418g can creamed-style corn
    • 2 cooked, shredded skinless chicken breasts


    1. Soak the stir fry noodles for 4 minutes in boiling water. Drain, rinse, drain again. Divide between 4 soup bowls.

    2. Heat the chicken stock in a pan with the shredded lime leaves, grated ginger and finely chopped coriander.

    3. Bring to a boil and add the can of creamed-style corn and the cooked, shredded skinless chicken breasts. Heat for 2 minutes, then ladle over noodles and serve.