Asian chicken, corn and noodle soup

Asian chicken, corn and noodle soup

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Just six ingredients is all you need for this speedy, budget-friendly Asian chicken noodle soup!

The ingredient of Asian chicken, corn and noodle soup

  1. 1/4 cup Malaysian curry paste
  2. 2 green onions, thinly sliced
  3. 425g can corn kernels, drained
  4. 2 cups shredded barbecued chicken (see note)
  5. 4 cups Massel chicken style liquid stock
  6. 220g shelf-fresh Singapore noodles

The instruction how to make Asian chicken, corn and noodle soup

  1. Heat a large, non-stick saucepan over medium heat. Add curry paste and half the onion. Cook, stirring, for 1 minute or until fragrant.
  2. Add corn, chicken, 1 cup cold water and stock. Bring to the boil. Add noodles. Simmer for 5 to 6 minutes or until noodles are tender. Serve sprinkled with remaining onion.

Nutritions of Asian chicken, corn and noodle soup

fatContent: 386.702 calories
saturatedFatContent: 13 grams fat
carbohydrateContent: 3 grams saturated fat
sugarContent: 32 grams carbohydrates
fibreContent: 8 grams sugar
proteinContent:
cholesterolContent: 34 grams protein
sodiumContent: 102 milligrams cholesterol

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