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