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Serving: 4-6

Prep Time10 minsCook Time40 minsTotal Time50 mins

INGREDIENTS

 30 ml (2 tbsp) butter
 250 g chicken fillet, sliced
 1 red chilli, seeded and chopped
 1 large potato, cubed
 1 g tin chicken soup
 500 ml (2 cups) low fat milk
 1 g can corn kernels, drained
 45 ml (3 tbsp) fresh coriander, leaves only chopped
 Salt and freshly ground black pepper, to taste
 Melba toast, to serve

DIRECTIONS

1

Pour the stock in a large pot together with the ginger, cloves, star anise chilli, soy sauce and fish sauce and bring to the boil. Reduce the heat and simmer covered for about 30 – 40 minutes.

2

Drain into a clean pot and discard all the solids. Cover and over medium heat add the potatoes, beef, season and simmer until the potatoes are just soft, for 10 – 15 minutes.

3

Divide the noodles between serving bowls and top with the beef, garnish with the spring onions sprout and herbs. Serve with sliced limes

Ingredients

 30 ml (2 tbsp) butter
 250 g chicken fillet, sliced
 1 red chilli, seeded and chopped
 1 large potato, cubed
 1 g tin chicken soup
 500 ml (2 cups) low fat milk
 1 g can corn kernels, drained
 45 ml (3 tbsp) fresh coriander, leaves only chopped
 Salt and freshly ground black pepper, to taste
 Melba toast, to serve

Directions

1

Pour the stock in a large pot together with the ginger, cloves, star anise chilli, soy sauce and fish sauce and bring to the boil. Reduce the heat and simmer covered for about 30 – 40 minutes.

2

Drain into a clean pot and discard all the solids. Cover and over medium heat add the potatoes, beef, season and simmer until the potatoes are just soft, for 10 – 15 minutes.

3

Divide the noodles between serving bowls and top with the beef, garnish with the spring onions sprout and herbs. Serve with sliced limes

Beef, ginger and mint soup