Southeast Asian Chicken & Corn Soup

Even in the islands, it can get a little chilly, and there is nothing like a nice homemade soup to warm you up. This soup incorporates a lot of fresh ingredients to give it a real zip in your mouth.

1 handful rice noodles
15 oz. unsweetened coconut milk
30 oz. low-sodium chick broth (or stock)
1 can sweet corn (reserve liquid)
4 scallions (thinly sliced)
½ cup white onion (thinly sliced)
1 tbsp. fresh ginger root (minced)
1 ½ lb. boneless skinless cooked chicken breast (sliced thinly into strips)
2 tbsp. sweet chili sauce
2 tbsp. fish sauce
4 kafir lime leaves (sliced thin; zest from the lime may be substituted)
2 tbsp. fresh lime juice
1 cup chopped cilantro (roughly chopped)

Soak the rice noodles in a bowl of water as you prepare the soup base. In a medium saucepan, combine the coconut milk, chicken broth or stock, sweet corn, water and bring to simmer. Add the scallions, onion, ginger, and chicken breast and continue cooking until the chicken is warmed through. Add the noodles, sweet chili sauce, fish sauce, sliced kaffir and lime juice. Ladle soup into bowls and top with fresh cilantro.

Recipe By:

Chef Michi Holland

Prep + Cook Time:

20 mins

Serving Size:

4 Servings

As featured in…

Nov. 27, 2013 Coupon Book