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Thai Inspired Chicken Sweetcorn Soup

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1 Bunch spring onions, chopped
2 Cups shredded cooked chicken (chicken breasts)
2 Cans sweetcorn (cream style)
1 Can coconut milk
100mls Fresh cream
2 pkts 2 minute noodles – exclude flavour satchets
4 Cups (1litre) chicken stock (4 stock pts)
2tsp (10ml) Sesame oil
1/4 Cup (60ml) light soya sauce

Place all ingredients except noodles and cream in a saucepan and bring to a simmer.
Break up noodles and add to soup, simmer until noodles become soft.
Adjust seasoning if necessary.
Add cream.
Add spring onions just before serving to retain crunch and to add green colour.

Tried, Tested and Tweaked by Priscilla Huxford

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