- 1 bunch spring onions, chopped
- 500 ml shredded, cooked chicken
- 400 g sweetcorn
- 400 g coconut milk
- 2 packets (60 g) Chinese soup noodles
- 1 l chicken stock
- 2 tsp (10 ml) sesame oil
- 60 ml light soy sauce,
- salt and milled pepper, to taste
1. Place all ingredients, except noodles, in a saucepan and bring to a simmer.
2. Break up noodles and add to soup.
3. Simmer until noodles become soft. Adjust seasoning if necessary and serve.