Monday, 3 September 2007

Chicken and Sweet Corn Soup

Being brought up vegetarian I had never had this soup but had always thought it would be tasty. I came across and easy recipe and made it quickly with much ease last week for dinner.

We had it served with some toast and it was a delicious dinner . I made it again on the weekend but used tofu and vegetable stock as an easy vegetarian soup and we loved it again. I know it'll be made often. I guess you don't need the ginger or sesame oil but the ginger at least is great during this cold epidemic here in Oz.

1 litre chicken/vegetable stock
6 spring onions
1 tablespoon finely grated fresh ginger
2 chicken thigh fillets, skinless, sliced finely/tofu
420 grams canned creamed corn
2 cups corn kernels
salt and freshly ground pepper
sesame oil
2 tablespoons corn flour mixed with a little water, optional, to thicken soup
1 egg, lightly whisked

Heat the chicken/vegetable stock.Separate the white from the green parts of the spring onions. Slice both finely.

In a large pot heat a little oil and fry off the chicken/tofu with the sliced white part of the spring onion and the ginger. Let this gently fry for a couple of minutes.

Add the creamed corn and corn kernels.Turn the heat up a little and stir this well before adding the stock and allow to simmer for 5 minutes.

Add half the sliced green parts of the spring onion.Taste and season with salt and freshly ground pepper and a few drops of sesame oil.

If you prefer a thicker soup, then at this stage, stir in the mix of corn flour and water. (I didn't do this).

Just before serving while stirring the soup, drizzle in the whisked egg - this sets as soon as you add it to the soup so it's important to keep stirring to break it up and get a speckled finish. Serve, sprinkled with the remaining green sliced spring onions.


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