recipes from all sorts of places

Asian-inspired chicken and corn soup

Asian-inspired chicken and corn soup

I loooove a good chicken and corn soup, especially when having dim sum (or Yum Cha) with family and friends. Nothing looks more cheerful and comforting than a cup of thick, sunny corn soup with ribbons of egg and tender chicken. So I decided to try making my own.

In my version, I include vegetables like carrot, broccoli and green beans. But what you include is totally up to you! Soups are, after all, the quintessential “chuck whatever you have in” type of meal. I think leafy greens like bok choy, chinese broccoli, kale and swiss chard would would really suit this recipe. I might try it with kale next…

I also chose to use diced chicken breast in this recipe. It’s a personal favourite, because it’s a versatile, lean meat that I always have chopped and portioned in the freezer, ready to go. I pan fry the pieces in a tsp of olive oil, and a touch of salt and pepper until they are tender, cooked through and very slightly golden, like this:

I then shred the pieces manually until they look like so:

I imagine remnants of a roast would also go really well with this dish, and you may even get away with using less stock if you have juicier pieces.

Getting that thick, viscous base that chicken and corn coup is known for is really simple. You’ll find that adding a little cornflour (or corn starch) goes a long way. Adding the can of creamed corn really thickens it up too. But don’t dispair if you get to the final stages and it’s still not thick enough for your liking – adding the egg makes a big difference. Wait until the soup has rested for 10 minutes before making a final assessment.

SERVES: 4 (main) or 8 (side)

PREPARATION TIME: 30 mins
COOKING TIME: 40 minutes

INGREDIENTS

  • 1L water
  • 2 chicken or vegetable stock cubes (or the equivalent of what is required for making 1L of stock)
  • 1 can creamed corn
  • 2 eggs, whisked
  • 2 tsp cornflour (aka corn starch)
  • 2 tsp soy sauce (light or original)
  • 1 clove garlic, minced
  • 1lb/500g chicken, shredded
  • 2 large carrots
  • 1/2lb/250g green beans
  • 1 head brocolli

METHOD

  1. Add the water to a large pot and wait to boil
  2. Add the stock and stir until fully dissolved. Stir in the cornflour. Add the soy sauce, garlic and carrot, and boil for 10 minutes
  3. Add the beans, brocolli and corn and return to boil. Continue boiling for 5 minutes
  4. Remove from heat and add chicken. Drop in eggs, one at a time, and stir in to create ribbons
  5. Garnish with spring onion and serve

 

ready to nom!

 

 

 



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