Chicken, corn and noodle soup

For fast and easy meals, you cant beat an Asian-inspired dish. Full of fresh flavours, this one is ready and on the table in 15 minutes.

Recipe «Chicken, corn and noodle soup» presented in category Recipes / Soups, to prepare this dish you will need no more 5 minutes. To make this dish at home by prescription from the author sheff would need: 1.25L chicken stock, 1 1/2 tsp grated fresh ginger, 1 1/2 tsp chopped fresh red chilli, 250g dried rice vermicelli noodles, 425g can corn kernels, drained , 2 single chicken breast fillets, halved lengthways, thinly sliced, 3 shallots, trimmed, thinly sliced, 80g baby spinach leaves .

Ingredients:

• 1.25L chicken stock 
• 1 1/2 tsp grated fresh ginger 
• 1 1/2 tsp chopped fresh red chilli 
• 250g dried rice vermicelli noodles 
• 425g can corn kernels, drained 
• 2 single chicken breast fillets, halved lengthways, thinly sliced 
• 3 shallots, trimmed, thinly sliced 
• 80g baby spinach leaves 

Instructions

1. Place the stock, ginger and chilli in a large saucepan over medium-high heat and bring to the boil. Add the noodles and corn. Return the noodle mixture to the boil. Cook for 1 minute.
2. Add the chicken and three-quarters of the shallot. Cook for 2 minutes or until the chicken is cooked through. Add the spinach and stir until the spinach just starts to wilt. Divide the soup among serving bowls and top with the remaining shallot.