250g dried rice vermicelli noodles 2 tablespoons vegetable oil 1 brown onion, finely chopped 2 garlic cloves, finely chopped 2cm piece ginger, peeled, finely chopped 2 litres chicken stock 3 cobs sweet corn, kernels removed 2 small (about 300g) chicken breast fillets, trimmed, cut into 5mm-thick slices 1 tablespoon soy sauce 1/3 cup fresh coriander leaves, finely chopped

Preparation

1. Place noodles in a bowl and cover with hot water. Stand for 10 minutes or until just tender. Drain and set aside.
2. Meanwhile, heat oil in a large saucepan over medium heat. Add onion, garlic and ginger. Cook, stirring, for 3 minutes or until onion softens.
3. Add stock and bring to the boil. Add corn, chicken and soy sauce. Reduce heat to low. Simmer, uncovered, for 2 to 3 minutes or until chicken is just cooked through.
4. Add noodles. Simmer for 1 minute. Stir in coriander. Season with salt and pepper. Ladle soup into serving bowls. Serve.