Ingredients:

  • 125g stir-fry rice noodles (about 2 bundles)
  • 1.2 liters good-quality chicken stock
  • 2 lime leaves, shredded
  • 1 teaspoon grated ginger
  • 2 tablespoons finely chopped coriander (cilantro)
  • 418g can creamed-style corn
  • 2 cooked, skinless chicken breasts, shredded (about 300g)

Instructions:

  1. Soak rice noodles in boiling water for 4 minutes. Drain well, rinse with cold water, and drain again. Divide noodles evenly among 4 soup bowls.
  2. In a large saucepan, combine chicken stock, shredded lime leaves, grated ginger, and chopped coriander.
  3. Bring the mixture to a boil over medium-high heat.
  4. Stir in creamed-style corn and shredded chicken.
  5. Heat for 2 minutes, or until the chicken is heated through. Don't let it boil vigorously.
  6. Ladle the hot soup over the noodles in the bowls. Serve immediately.