Chicken and Sweetcorn Soup
, 25 min, Serves 4
A silky Asian-style soup with shredded chicken, sweetcorn, and egg ribbons thickened with cornstarch.
| prepPeel and mince garlic | |||||||
| prepChop chicken breast into 1 cm cubes | |||||||
| prepDrain sweetcorn and mush half the kernels with a rolling pin | |||||||
| prepWhisk eggs | |||||||
| prepChop spring onions | |||||||
| prepMix cornflour with 6 tbsp / 90 ml water | |||||||
| 15 ml sesame oil | Heat oil, cook garlic 1 min | Divide into bowls, garnish with onions | |||||
| 2 cloves garlic, peeled and minced | |||||||
| 1 litre / 1000 ml good quality chicken stock | Add stock & chicken, bring to boil | Simmer 5 min | Bring to boil, simmer 5 min | Pour in slurry, thicken soup | Stream in whisked egg whilst stirring | Taste & season with salt if needed | |
| 1 small chicken breast (approx. 150 g), chopped into 1 cm cubes | |||||||
| 200 g tinned sweetcorn, drained and half mashed | Add sweetcorn & white pepper, mix | ||||||
| 1/8 tsp white pepper | |||||||
| 15 g cornflour mixed with 90 ml water | Whisk cornflour slurry, stir in slowly | ||||||
| 2 medium eggs, whisked | |||||||
| 1/4 tsp salt | |||||||
| 2 spring onions (scallions), chopped | |||||||
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