Chicken Vermicelli
30 mins

300g Rocklands Fillets
250g vermicelli noodles 
2 tablespoons oil 
1 brown onion
2 garlic cloves
2cm piece ginger
2 litres chicken stock 
3 cobs sweet corn
1 tablespoon soy sauce 
1/3 cup fresh coriander

Place noodles in a bowl and cover with hot water. Stand for 10 minutes or until just tender. Drain and set aside. 
Meanwhile, heat oil in a large saucepan over medium heat. Add onion, garlic and ginger. Cook, stirring, for 3 minutes or until onion softens. 
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. 
Add noodles. Simmer for 1 minute. Stir in coriander. Season with salt and pepper. Ladle soup into serving bowls. Serve.