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Thai-style chicken and corn soup

Thai-style-chichen-and-corn-soupPreparation time: 15 minutes

Cooking time: 10 minutes

Serves: 4


  • 1 litre (4 cups) reduced-salt chicken stock
  • 425g tinned corn kernels, case undrained
  • 8 spring onions, sliced
  • 1 tbsp finely chopped fresh ginger
  • 500g skinless chicken breast, fat trimmed and thinly sliced
  • 1 tbsp sweet chilli sauce
  • 1 tbsp fish sauce
  • 200g fresh thin rice noodles
  • 2 large handfuls of coriander leaves, chopped
  • 2 tsp grated lime zest
  • 2 tbsp lime juice


  1. Bring the stick to the boil in a large saucepan over high heat. Add the corn kernels and their juice, spring onion and ginger, then reduce the heat and simmer for 1 minute.
  2. Add the chicken, sweet chilli sauce and fish sauce, and simmer for 3 minutres, or until the chicken is cooked.
  3. Put the noodles in a large heatproof bowl, cover with boiling water and soak for 5 minutes, or until softened. Separate gently and drain.
  4. Add the noodles, coriander, lime zest and lime juice to the soup and serve immediately.

Nutrition information

Energy: 1391kJ (332 Cal)
Fat: 3.1g
Saturated fat: 0.9g
Carbohydrate: 40g
Fibre: 3.8g
Sodium: 1368mg