Baby Corn Chicken and (Ramen) Noodle Soup

By November 27, 2018June 20th, 2020Chicken, Soup

I find these flavours irresistible and who doesn’t like to suck up the noodles. ENJOY! 


  • 3 whole baby corns, halved
  • 1 tablespoon oil
  • 1 tablespoon finely sliced lemongrass, white only
  • 1 teaspoon grated garlic
  • 1⁄2 tablespoon grated ginger
  • 2 green spring onions, chopped
  • 1⁄2 **red chilli, finely chopped *reserve other 1⁄2 for garnish **see note below
  • 1 cup chicken stock
  • 1 small (165ml) can coconut milk
  • 1 chicken tenderloin, thinly sliced
  • 1 small (125g) can creamed corn
  • 75g 2 minute ramen noodles (1⁄2 packet)
  • 1 tablespoon soy sauce
  • 1 kaffir lime leaf, finely sliced
  • Garnish
    • 2 teaspoons finely chopped chives• 1⁄2 *red chilli, finely chopped


  • Cut the corn into half
  • Heat the oil over medium heat, add the garlic, lemongrass, ginger, spring onion and 1⁄2 chilli, cookfor 1 minute
  • Add the stock and coconut milk and bring to boil, reduce heat to medium-low
  • Add the chicken, corn and creamed corn cook for 6-8 minutes
  • Add the noodles and soy sauce cook for 2 minutes on low
  • Serve in a bowl and garnish with chopped chives and sliced chilliNote: **How spicy do you like your chilli? Hot or Mild, You choose it or omit it


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