Southeast Asian Chicken & Corn Soup


Even in the islands, it can get a little chilly, and there is nothing like a nice homemade soup to warm you up. This soup incorporates a lot of fresh ingredients to give it a real zip in your mouth.

20 min
4 Servings


handful rice noodles
15 oz
unsweetened coconut milk
30 oz
low-sodium chick broth (or stock)
1 can
sweet corn (reserve liquid)
scallions (thinly sliced)
1/2 cup
white onion (thinly sliced)
1 Tbsp
fresh ginger root (minced)
1 1/2 lb
boneless skinless cooked chicken breast (sliced thinly into strips)
2 Tbsp
sweet chili sauce
2 Tbsp
fish sauce
kafir lime leaves (sliced thin; zest from the lime may be substituted)
2 Tbsp
fresh lime juice
1 cup
chopped cilantro (roughly chopped)
Prep Time:
20 min
Total Time:
20 min


Soak the rice noodles in a bowl of water as you prepare the soup base. In a medium saucepan, combine the coconut milk, chicken broth or stock, sweet corn, water and bring to simmer. Add the scallions, onion, ginger, and chicken breast and continue cooking until the chicken is warmed through. Add the noodles, sweet chili sauce, fish sauce, sliced kaffir and lime juice. Ladle soup into bowls and top with fresh cilantro.

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Chef Michi Watarai