A very simple and delicious soup, the recipe is adapted from "The Big Book of Soups" by The Australian Women's Weekly. I just slightly changed the proportions.
Ingredients:
2 cloves garlic, crushed
1 tbsp fresh grated ginger
1 l chicken stock
500 ml water
1 x 165 g can sweetcorn, drained
1 x 418 g can creamed corn
125 g wheat noodles
350 g chicken fillets, sliced
2 tbsp tamari soy sauce
100 g baby spinach leaves
green onions, chopped (optional)
Method:
Heat some oil in a large saucepan over medium heat, cook garlic and ginger stirring for 2-3 minutes.
Add stock, the water, creamed corn and corn kernels to the pan, cover, bring to the boil over the high heat.
Reduce heat to medium-low, simmer uncovered for 5 minutes.
Add chicken to the pan with soy sauce. Simmer, uncovered, 1-3 minutes or until chicken is cooked through.
Add the noodles to the pan, simmer uncovered for 2 minutes, add more soy sauce if needed.
Stir in shredded spinach, season to taste.
Bring to the boil, then remove from the heat and leave to set for some time.
Divide the soup between bowls, sprinkle with green onion (if desired).
Bon Appetit!
