THAI-STYLED CHICKEN AND CORN SOUP

THAI-STYLED CHICKEN AND CORN SOUP

- 500g can Corn Kernels, undrained

- 2 Chicken Stock Cubes, crumbled

- 2 Spring Onions, sliced

- 1 Tablespoon finely chopped Fresh Ginger

- 500g Chicken Breast, finely sliced

- 1 Tablespoon Mitch's Preserves Sweet Chilli Sauce

- 1 Tablespoon Fish Sauce

- 125g Vermicelli Rice Noodles,

- 1 Cup chopped fresh Coriander Leaves

- 2 Teaspoons Grated Lime Rind

- 2 Tablespoons Lime Juice

Bring 1 Litre water to the boil in a large saucepan.  Add the corn kernels and their juice, stock cubes, spring onion and ginger, then reduce the head and allow to simmer for 1 minute.
Add the chicken, Mitch's Sweet Chilli Sauce and fish sauce and simmer for 3 minutes, or until the chicken is cooked through.

Meanwhile, place the noodles in a small heatproof bowl and pour in enough boiling water to cover.  Leave for 4 minutes, or until softened.  Drain the noodles and cut them into short lengths.

Add the noodles, coriander, lime rind and lime juice to the soup and serve immediately.