Chicken Noodle Soup

with corn, ginger and pak choy

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Peel and finely grate the ginger and garlic.

Step 2

Coarsely chop the pak choy, keeping the stems and leaves separate.

Step 3

Trim and thinly slice the spring onion.

Step 4

Discard the husk and silks from the corn.

Step 5

Slice the corn kernels from the cob.

Step 6

Crumble the stock cubes into a medium saucepan, add 750ml (3 cups) boiling water and stir to dissolve.

Step 7

Add the corn, ginger, garlic and 1 tbs soy sauce.

Step 8

Season well with pepper.

Step 9

Cover and bring to a simmer.

Step 10

Put the chicken breast flat on a board, put your hand on top and halve horizontally into 2 equal fillets.

Step 11

Add the chicken to the stock mixture, then reduce the heat to medium-low and cook for 5 mins (see cooking tip).

Step 12

Remove from the heat and stand for 4 mins or until the chicken is cooked through.

Step 13

Remove the chicken from the stock

Step 14

Bring the stock to the boil over high heat.

Step 15

Shred the chicken using 2 forks.

Step 16

Meanwhile, put the noodles in a large heatproof bowl and cover with boiling water.

Step 17

Soak for 5 mins or until tender. Drain and toss with 2 Tbs neutral oil.

Step 18

Add the pak choy stems to the boiling stock and cook for 1 min.

Step 19

Remove from the heat and stir in the pak choy leaves.

Step 20

Divide the noodles and chicken among bowls.

Step 21

Ladle over the soup and scatter with the spring onion to serve.