Chicken & corn soup
This soup is a mid-week winter winner. With an Asian-flavour infusion, it’s quick to make, filling and delicious. Need to call out to my work mate, Anthony. We sit opposite each other all day and make each other laugh. He had a similar soup for lunch, with prawns instead of chicken (see bottom for alternative) and after seeing and smelling his I came home and made my version that night with a few extra ingredients. Thanks Anthony for the inspiration!
Prep time 5 minutes
Cooking time 20 minutes
Serves 4 (or 2 for big bowls)
2 tbs peanut oil
4 garlic cloves, smashed and sliced
½ tsp sliced fresh ginger
3 shallots, trimmed, thinly sliced
1 red birds-eye chilli, sliced (use 2 if you like it hot)
3 chicken thigh fillets, thinly sliced
1L chicken stock
1 x can cream corn
1 x can corn kernels, drained
½ tbs fish sauce
1 egg, beaten
Chopped coriander, to serve
- Heat oil in a large heavy-based pan over med-high heat. Fry garlic, ginger, shallots and chilli for 3 minutes or until aromatic. Add chicken, stir for 5 minutes. Add the stock. Turn to high and bring to the boil. Boil for 5 minutes. Turn down to med-high. Add cream corn and kernels. Boil for 5 minutes or until you’re sure chicken is cooked.
- Add the egg by running it slowly over the back of a fork. Stir to distribute the egg through the soup for about 1 minute. Egg will start to turn white. Pour into bowls and top with chopped coriander.
* If you’d like to make this soup with prawns instead of chicken, add about a dozen peeled green prawns when adding the corn. They should cook in the remaining 5 minutes – or just wait until they’ve turned pick.