Thai Chicken and Corn Noodle Soup | Recipes.com.au

Ingredients

• 100 g vermicelli noodles
• 1 tbsp oil
• 1 chicken breast fillet, thinly sliced (150g)
• 1 red capsicum, thinly sliced (200g)
• 1 tbsp thai red curry paste
• 2 cups chicken stock (500ml)
• 1 tbsp cornflour
• 375 mL NESTLÉ CARNATION Light & Creamy Coconut Flavoured Evaporated Milk
• 1 tbsp MAGGI Thai Fish Sauce
• 1 zucchini, cut lengthways and sliced (120g)
• 410 g baby corn, drained, cut in half lengthways
• 1 tbsp coriander, chopped