Curried Sweet Corn Soup with Chicken Recipe
Summary
Preparation Time5 MinCooking Time10 Min
Ready In15 MinDifficulty LevelEasy
Health IndexHealthyServings4
Main IngredientChicken
Ingredients
| Fresh sweetcorn on a cob - 1 lb 450g, or 10 oz Sweetcorn - 275g tinned, plain or creamed | ||
| Boneless chicken breasts - 8 oz 22 5g, skinned | ||
| Egg white | 1 | |
| Cornflour | 1 Teaspoon | |
| Salt | 1 Teaspoon | |
| Egg | 1 | |
| Sesame oil | 1 Teaspoon | |
| Chicken stock | 2 Pint | |
| Dry sherry or rice wine - 1 tablespoon | ||
| Salt | 1 Teaspoon (Curry powder or paste - 1 tablespoon) | |
| Sugar | 1 Teaspoon (Curry powder or paste - 1 tablespoon) | |
| Cornflour - 2 teaspoons blended with 2 teaspoons water garnish | ||
| Spring onions | 2 Tablespoon, finely chopped (Curry powder or paste - 1 tablespoon) | |
Directions
Before Cooking
1. Wash the corn and remove the corn kernels from the cob with a sharp knife. You should have about 10 oz (275g) of corn. Use canned corn if fresh corn is unavailable.
MAKING
2. In a large bowl, tip in the shredded chicken along with the egg white, 1 teaspoon cornflour and salt and mix well.
3. In another small bowl, tip in the whole egg and sesame oil and beat well to get a frothy mix.
4. In a large pot of boiling water, pour in the chicken shreds and cook till white in color. This will take about 20 minutes. Remove with a slotted spoon when cooked through. Drain in a colander and set aside to cool.
5. In a large pot, simmer the stock till it reaches boiling point and add the sweet corn. Simmer for 10 minutes till cooked through. Add the sherry or rice wine, curry powder, salt, sugar to the pan along with the cornflour mixture. Bring this back to the boil, lower the heat and simmer for another 5 minutes.
6. Just before serving, add the blanched chicken shreds, and the egg and sesame oil mixture while stirring continuously. This will form thick white ribbons.
SERVING
7. Serve immediately garnished with spring onions and soy sauce.
1. Wash the corn and remove the corn kernels from the cob with a sharp knife. You should have about 10 oz (275g) of corn. Use canned corn if fresh corn is unavailable.
MAKING
2. In a large bowl, tip in the shredded chicken along with the egg white, 1 teaspoon cornflour and salt and mix well.
3. In another small bowl, tip in the whole egg and sesame oil and beat well to get a frothy mix.
4. In a large pot of boiling water, pour in the chicken shreds and cook till white in color. This will take about 20 minutes. Remove with a slotted spoon when cooked through. Drain in a colander and set aside to cool.
5. In a large pot, simmer the stock till it reaches boiling point and add the sweet corn. Simmer for 10 minutes till cooked through. Add the sherry or rice wine, curry powder, salt, sugar to the pan along with the cornflour mixture. Bring this back to the boil, lower the heat and simmer for another 5 minutes.
6. Just before serving, add the blanched chicken shreds, and the egg and sesame oil mixture while stirring continuously. This will form thick white ribbons.
SERVING
7. Serve immediately garnished with spring onions and soy sauce.
Chef
