Asian Chicken Corn and Noodle Soup

Ingredients (serves 4)

• 1/4 cup Malaysian curry paste
• 2 green onions, thinly sliced
• 425g can corn kernels, drained
• 2 cups shredded barbecued chicken (see note)
• 4 cups reduced-salt chicken stock
• 220g shelf-fresh Singapore noodles

Method

1. Heat a large, non-stick saucepan over medium heat. Add curry paste and half the onion. Cook, stirring, for 1 minute or until fragrant.
2. Add corn, chicken, 1 cup cold water and stock. Bring to the boil. Add noodles. Simmer for 5 to 6 minutes or until noodles are tender. Serve sprinkled with remaining onion.