Thai Chicken and Corn Soup

2 Ltr Chicken Stock

420g (14oz) Corn Kernels, undrained

8 Spring Onions, sliced

1 Tbsp Ginger, finely chopped

4 Small Chicken Breasts, finely sliced

1 Tbsp Sweet Chilli Sauce

1 Tbsp Fish Sauce

120g (4oz) Rice Vermicelli Noodles

Fresh Coriander Roughly Chopped

2 Tsp Grated Lime Rind

2 Tbsp Lime Juice

1.       Bring the chicken stock to the boil in a large saucepan over a high heat. Add the corn kernels and liquid, 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 minutes, or until the chicken is cooked through.

3.       Meanwhile, place the noodles in a heatproof bowl and pour in enough boiling water to cover. Leave for 4 minutes, or until softened. Drain the noodles and cut them into shorter lengths.Add the noodles, coriander, lime rind and lime juice to the soup and serve immediately.