This easy take on a classic chicken and corn noodle soup is ready in a flash.
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Use a small sharp knife to cut down the side of the corn cobs to release the kernels. Bring the stock and 2 cups (500ml) water to the boil in a large saucepan over high heat.
Reduce heat to medium. Add the noodles and cook for 2 mins or until almost tender. Add the corn kernels, creamed corn, soy sauce and sesame oil. Bring to a simmer, then add chicken and edamame. Cook for 2 mins or until heated through.
Divide among serving bowls. Top with carrot, spring onion and coriander. Drizzle with chilli oil to serve.