Thoughtful Foods

A Chinese inspired soup, great as a light lunch or an entree.

Ingredients

• vegetable oil
• 2 small red chillies (deseeded and finely sliced)
• 1 red onion (sliced)
• 2 cloves garlic (finely chopped)
• 4 cups stock
• kernels from 2 cobs corn
• 2 sticks celery (sliced)
• 100g shiitake mushrooms (trimmed and sliced)
• 250g fresh Singapore noodles
• 1/2 cup frozen peas
• 2 tbsp soy sauce
• ¹/³ cup coriander leaves

Method

Heat 1 tbsp vegetable oil in a large saucepan over medium heat.
Cook 2 small red chillies (deseeded and finely sliced), 1 red onion (sliced) and 2 cloves garlic (finely chopped) for 2-3 minutes, stirring frequently. Add 4 cups chicken stock, kernels from 2 cobs corn, 2 sticks celery (sliced) and 100g shiitake mushrooms (trimmed and sliced). Bring to the boil, then simmer for 8-10 minutes.

Add 250g fresh Singapore noodles, 1/2 cup frozen peas and 2 tbsp soy sauce and cook, stirring occasionally, for 3 minutes or until noodles are tender.

 To serve, stir through 1/3 cup coriander leaves and ladle into serving bowls.

Source: Lynne Mullins, The Sydney Morning Herald, 10 September 2006