Spiced corn, celery and noodle soup
A Chinese inspired soup, great as a light lunch or an entree.
Photo: Joe Castro
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- 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.
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