Servings : 2
Suitable Meals : Dinner, Lunch
Ingredients
300g Rocklands Fillets, trimmed, cut into 5mm-thick slices
250g vermicelli noodles
2 tablespoons vegetable oil
1 brown onion, finely chopped
2 garlic cloves, finely chopped
2cm piece ginger, peeled, finely chopped
2 litres chicken stock
3 cobs sweet corn, kernels removed
1 tablespoon soy sauce
1/3 cup fresh coriander leaves, finely chopped
Instructions
Place noodles in a bowl and cover with hot water. Stand for 10 minutes or until just tender. Drain and set aside.
Meanwhile, heat oil in a large saucepan over medium heat. Add onion, garlic and ginger. Cook, stirring, for 3 minutes or until onion softens.
Add stock and bring to the boil. Add corn, chicken and soy sauce. Reduce heat to low. Simmer, uncovered, for 2 to 3 minutes or until chicken is just cooked through.
Add noodles. Simmer for 1 minute. Stir in coriander. Season with salt and pepper. Ladle soup into serving bowls. Serve.
