Asian Chicken Noodle Soup with Rice Noodles

• (2 bundles) stir‑fry noodles125g g
• high‑quality chicken broth↗1.2l l
• chopped lime leaves2
• grated ginger1 ч. л. tsp
• finely chopped cilantro2 ст. л. tbsp
• canned creamy corn↗418g g
• cooked, shredded skinless chicken breasts2

Step-by-step instructions

1. 1

   Soak the stir‑fry noodles in boiling water for 4 minutes. Drain, rinse and drain again. Divide the portions among 4 bowls.

2. 2

   In a pot, heat the chicken broth, add chopped lime leaves, grated ginger and finely chopped cilantro.

3. 3

   Bring to a boil, add the canned creamy corn and the cooked, shredded skinless chicken breasts. Heat for 2 minutes, then ladle the soup over the noodles in the bowls and serve.