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

  • kcal 0
  • fat 0g
  • saturates 0g
  • carbs 0g
  • sugars 0g
  • fibre 0g
  • protein 0g
  • salt 0g


  • 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.

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