Publications
Hearty chicken and corn soup.
Prep Time: 15min
Servings: 6
Cooking Time: 45min
Ingredients
- 3 - chicken breasts, skin and bone included
- 15ml - chicken spice
- 30ml - oil
- 1l - chicken stock
- 500ml - hot water
- 10cm - fresh ginger, thinly sliced
- 2 - garlic cloves, grated
- 1-2 - red chillies, chopped (optional)
- 2 - spring onions, chopped
- 1can - (410g) corn kernels, drained
- 1can - (410g) cream style sweetcorn
- 15ml - soy sauce
- 15ml - fish sauce
- 5ml - brown sugar
- - juice of 1 lime
- - TO SERVE
- - large handful fresh coriander, chopped
- 2 - spring onions, chopped
Method
1 Season the chicken with the spice. Heat the oil in a pot and fry the chicken until golden brown on both sides.
2 Add the stock and hot water to the chicken and boil for 30 minutes or until the chicken is cooked through. Remove the chicken and set aside.
3 Add the rest of the ingredients and simmer over medium heat for another 10 minutes.
4 Remove the chicken’s bones and skin. Roughly shred the chicken and add to the soup.
5 To serve Stir the fresh coriander and spring onion through the soup and serve.
