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