#31 Oyster Mushrooms, Chicken and Corn Asian Style Soup

Today's soup is very rich and aromatic, inspired from the Asian cuisine.

Serves 6:

2 chicken breasts - diced
6-7 small oyster mushrooms
1 small carrot - diced
4-5 baby corns - halved lengthwise
200 gr sweet corn
1 medium onion chopped
2 cloves of garlic crushed
100-120 g rice noodles
1 l water
400 ml coconut milk
salt
1 tbsp light soy sauce
1 tsp olive oil
1 tbsp fish sauce

First heat the oil in a deep pan with the onion and garlic cloves. Add the chicken pieces and stir well. After 3-4 minutes add the sweet corn and carrots, stir for a minutes and cover with the boiling water. Cover with a lid and leave to simmer for 4-5 minutes. Then add the coconut milk, the mushrooms, the fish sauce, the soy sauce and the salt. Simmer for more 4-5 minutes and add the baby corn halves at the end, leave to simmer for 2 minute.
In the meantime cover the rice noodles with boiling water and leave for 6 minutes under a lid.
Rinse very well over cold water and add to the soup.