Chicken Noodle Soup

Type: Stove
Cut: Thigh
Style: Asian

Ingredients
600g chicken thigh fillets
4 cups chicken stock
1 cup water
1 clove garlic, crushed
2 teaspoons grated ginger
125g thin spaghetti
310g corn kernals
1 up milk
4 shallots, sliced

Instructions
Trim excess fat from chicken thigh fillets and slice into thin strips. In a medium pan, heat chicken stock with water and add garlic and ginger, bring to boil

Break spaghetti into short pieces and cook in the stock for 2 minutes, stirring continuously. Add chicken strips and cook for a further 5 minutes.

Meanwhile, process corn kernals with milk until roughly chopped. Add to saucepan with 1/2 of the shallots and heat gently until warmed through.

Spoon into bowls and sprinkle with remaining shallots.

Serves 6.

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