Continuation.

I'm weeks late for this post! Gave both Tomato, Corn & Chilli Soup and Chilli Prawn & Noodle Salad a try the next day after this, satisfied with the first, not a fan of the latter. Needs more flavouring, I'm not used to eating noodles tossed with plain lime juice.

Tomato, Corn & Chilli Soup:

Oil, enough

300g chicken breast, sliced

1 medium red onion, chopped

1 tbsp flour

1.5 litres stock (I prepped this using the vegetarian granules)

Juice from 700g tomatoes (for this, I peeled and blended the tomatoes)

Kernels of 1-2 corns

1 red chilli, deseeded and chopped

Coriander leaves

1. Heat enough oil in a pan, cook chicken thoroughly. Shred chicken when cool.

2. Heat separate oil in pan, cook onion. Pour in stock and tomato juice, cook until mixture boils. *Stir in flour. Let it simmer until slightly thickened.

3. Add chicken, corn and chilli. Stir until fragrant.

4. Serve with coriander leaves.

*Flour was supposed to be added in after the onion dices were cooked, but I missed that out again until after the stock was in.

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Chilli Prawn & Noodle Salad:

6 medium cooked prawns

1/4 cup lime juice

1 red chilli

2 tsps sugar

200g glass noodles

C0riander leaves (mint leaves are suggested by the recipe)

Note: 2 tbsps sweet chilli sauce is also suggested by the recipe, but I think it wouldn't fit? Comment below.

1. Devein prawns and steam until just cooked. Shell prawns.

2. Mix prawns with juice, chillies and sugar.

3. Add noodles into a pot of boiling water, cook until tender. Drain and filter with room temp. water.

4. Combine noodles with prawns mixture. Serve with coriander leaves.