Spiced corn, celery and noodle soup

all details

A Chinese inspired soup, great as a light lunch or an entree.

Spiced corn, celery and noodle soup
Photo: Joe Castro

Ingredients

  • vegetable oil
  • 2 small red chillies (deseeded and finely sliced)
  • 1 red onion (sliced)
  • 2 cloves garlic (finely chopped)
  • 4 cups chicken or vegetable stock
  • kernels from 2 cobs corn
  • 2 sticks celery (sliced)
  • 100g shiitake mushrooms (trimmed and sliced)
  • 250g fresh Singapore noodles
  • 1/2 cup frozen peas
  • 2 tbsp soy sauce
  • ¹/3 cup coriander leaves

Method

Heat 1 tbsp vegetable oil in a large saucepan over medium heat.

Cook 2 small red chillies (deseeded and finely sliced), 1 red onion (sliced) and 2 cloves garlic (finely chopped) for 2-3 minutes, stirring frequently. Add 4 cups chicken stock, kernels from 2 cobs corn, 2 sticks celery (sliced) and 100g shiitake mushrooms (trimmed and sliced). Bring to the boil, then simmer for 8-10 minutes.

Add 250g fresh Singapore noodles, 1/2 cup frozen peas and 2 tbsp soy sauce and cook, stirring occasionally, for 3 minutes or until noodles are tender.

To serve 

Stir through 1/3 cup coriander leaves and ladle into serving bowls.

This recipe is featured in the book, Whip it Up which is available now in all good bookstores RRP $24.95. To order direct call 1300 656 059 or visit www.smh.com.au/store  

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  • Cuisine - Chinese

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